Name: Argentinian Barbecued Goat (Chivito)
Yield: 8-10
Ingredients: 8 garlic cloves; 1 lemon, juiced; 60 ml (¼ cup) white vinegar; 60 ml (¼ cup) olive oil; 2 tsp ground cumin; 2 tsp sweet paprika; 1 tsp ground chilli; 3 tsp dried oregano; 2 kg goat, chopped into large pieces

Argentinian Barbecued Goat (Chivito)

Tags: Dinner Goat Grill Marinade Overnight Prep South American

Yield: 8-10

Ingredients

8 garlic cloves
1 lemon, juiced
60 ml (¼ cup) white vinegar
60 ml (¼ cup) olive oil
2 tsp ground cumin
2 tsp sweet paprika
1 tsp ground chilli
3 tsp dried oregano
2 kg goat, chopped into large pieces

Steps

Using a mortar and pestle, pound garlic with 2 tbsp salt. Place in a large bowl with remaining ingredients and toss goat to coat in marinade. Cover with plastic wrap and refrigerate for 2 hours or preferably overnight. Remove from fridge 1 hour before cooking.
Cook goat, basting occasionally with remaining marinade, over a medium fire or coals for 45 minutes for medium or until cooked to your liking.

Notes

Fix: convert to Imperial measurements.
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C.
We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml.
All herbs are fresh (unless specified) and cups are lightly packed.
All vegetables are medium size and peeled, unless specified.
All eggs are 55-60 g, unless specified.