Tzatziki

Main Dishes | Greek cuisine

⏳ Time

5 hours

🥕 Ingredients

🍽️ Servings

Description

A recipe shared by the head chef of a popular Greek restaurant in Moscow.

Ingredients

Kid goat - 26 lbs
Lemon - 2 lbs
Garlic - 3.5 oz
Thyme - 3.5 oz
Oregano - 0.7 oz
Olive Oil - 13 fl oz
Salt - 0.7 oz

Step by Step guide

Step 1

Clean the goat of blood, hair, and any remaining organs. Rub the inside and outside with olive oil. Mince the garlic to a paste and spread it all over the inside surface. Mix together salt, pepper, and oregano, and rub this mixture both inside and outside the goat.

Step 2

Skewer the goat on the spit from the rear (it’s better if the spit is diamond-shaped), threading it through the entire animal along the spine and pulling it out through the throat. Firmly press the spine against the spit, thread food-grade wire through the spine, and tightly secure it around the belly area. Then, secure the legs and spine using a trident (otherwise the carcass will spin) and tighten well; repeat the same procedure with the neck and front shoulder to ensure the goat is firmly attached to the spit. Completely stuff the goat with lemons, peeled of their zest, and sew up its belly with food-grade wire. Tightly wrap the goat first in parchment, then in foil, and roast over hot coals on low heat for 2–2.5 hours in the foil.

Step 3

Then remove the foil and parchment and roast for another 2 to 2.5 hours, monitoring the heat and occasionally brushing the goat with olive oil mixed with lemon juice. The heat should be lower in the belly area than in the legs. Doneness can be determined by the color of the goat (it should turn dark brown) or by the condition of the meat: it should be tender and fall apart.