Honeyed Goat Skewers with Satay Sauce

Ingredients:  (serves 4)

  • 600 grams rump diced goat meat
  • 1 small red capsicum, cut into 5cm pieces
  • 1 small green capsicum, cut into 5cm pieces
  • 24 cherry plum tomatoes
  • 24 button mushrooms


  • 2 tablespoons honey
  • 2 tablespoons light soy sauce
  • 1 tablespoon lemon juice
  • 1 tablespoon sherry [optional]


  • Combine all ingredients for the marinade.
  • Cover the diced Goat in the marinade for at least an hour (This can be done the previous night).
  • Drain and reserve marinade.
  • Thread meat onto 8 oiled bamboo skewers alternately with the red and green capsicum and mushrooms.
  • Cook under a pre-heated grill or barbecue grill on high for 5 minutes.
  • Brush with reserved marinade.
  • Reduce heat to medium high and cook for a further 10 minutes, turning occasionally and brushing with marinade until cooked. Serve with satay sauce.

Satay Sauce:

  • 30 grams butter
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 2 tablespoons crunchy peanut butter
  • 1 teaspoon curry powder
  • 1 teaspoon light soy sauce
  • 1 teaspoon chilli sauce [sweet, mild or hot to taste]
  • 125 ml water
  • 1 tablespoon lemon juice

Heat butter in a pan. Fry onion and garlic for 2 minutes. Add curry powder and cook for 1 minute. Add remaining ingredients and simmer uncovered until thickened as desired.

An ideal accompaniment is a citrus or chilli flavoured cous cous