Shredded BBQ goat with cilantro chutney recipe

Enjoy this shredded bbq goat sandwich with cilantro chutney and yogurt chile sauce on ciabatta rolls. While it takes time to prepare and grill, the cook time is worth the wait for tender shredded goat meat. 

The shredded barbecued goat can also be served multiple ways, as as sandwich, in lettuce wraps, as tacos, over rice or noodles, or even as an appetizer on sliced, toasted baguette. 

It's makes for a memorable, delicious meal on the grill, great for summer time whether you're entertaining or relaxing in your backyard or at the lake. 

Shredded BBQ Goat Sandwich with Cilantro Chutney and Yogurt Chile Sauce Recipe

Serving size: 4-6

Ingredients:

• Goat Leg, 3-4 lbs.
• Salt
• Pepper
• Garlic powder
• 1 white onion
• 1 jalapeno
• 2 guajillo chiles
• 6 garlic cloves
• 2 bay leaves
• 1-2 bottles of beer (substitute chicken or beef broth if you prefer)
• 1 lemon
• 1 bunch cilantro
• 1/2 red onion
• 1 shallot
• 1/4 cup Greek yogurt
• Olive oil
• 1 tbsp oregano
• 1 tsp red pepper flakes
• 1 tsp cumin
• 1 stick of butter
• Ciabatta rolls

Directions:

1. Season the Cylon Rolling Acres goat leg with your favorite SPG BBQ Rub or equal parts salt, black pepper & garlic powder.
2. Place the leg of goat on a wire rack and into the fridge for at least 2 hours or overnight. We want to let that seasoning set in before we get to cooking.
3. Roast the goat leg at low to medium heat on your grill or in the oven for a few hours, until the internal temperature reaches about 165-170 degrees. If grilling/smoking, you want to ensure that the bark has set before our next step. As a test, wipe your finger across the goat meat. If the seasoning wipes off easily, it's not quite ready.
4. Next, braise the goat leg with the following ingredients: guajillo chiles, beer, garlic bay leaves and white onion. I used a pressure cooker, but you can use an instant pot, dutch oven, foil roasting pan or whatever you have access to. We want to continue cooking at a low heat until the meat is incredibly tender. After 2-3 hours, check to see if the meat is ready.
5. Once the meat is ready, prepare your chutney and yogurt sauce. Blend together cilantro, cumin, oregano, red pepper flakes, juice from half of our lemon and add olive oil until you achieve the texture to your liking. Salt to taste. 
6. Next, gather the onion, garlic and chiles along with some of the braising liquid to make our yogurt sauce. Blend everything with the greek yogurt, the remainder of our lemon and season to taste with salt, black pepper and oregano.
7. To tie this all together, we will add what might be my most favorite part of this dish: caramelized red onion & shallot. The onion and shallot bring so much flavor to this dish and truly ties everything together. In a small pot, cook down the onion mixture with a stick of butter until caramelized.
8. Grab a toasted ciabatta roll, spread on the yogurt sauce and pile on the meat and onion. Finish with the cilantro chutney and enjoy.

Guest recipe creator: Matt Rose of Matt Out Back

Serving variations: 

• In a bowl over rice or ramen noodles
• In lettuce wraps or sliced baguette
• In tortillas as a fun twist to goat tacos 

Substitutions:

• The cut of meat in this bbq goat recipe can be substituted with a goat roast or even a leg of lamb or lamb legs
• Goat chops can be also used in this gilled recipe. You may need to reduce the pressure cooking time due to the smaller size in the cut of meat. Shredding the meat is optional, as you can top the barbecued goat chops with the chutney and a generous drizzle of the yogurt sauce
• The approach to this barbecue recipe could also be used with either a whole goat or a young goat. Cook based on your preferences, but use the same seasonings and slow roasting techniques. The final dish can be served the same way, shredded and topped with the chutney and the sauce.
• For a non-alcoholic option, substitute the beer with chicken or beef stock
• For a gluten free option, omit the ciabatta roll and serve with a lettuce wrap. Also substitute the beer with a gluten free beer (Redbridge is a common option) or chicken or beef stock.
• ​Instead of cloves of garlic, garlic in a jar can be used
• Instead of a lemon, use about 1 1/2 tablespoons of lemon juice
• For less heat, adjust 

Equipment Needed:

• Grill, smoker or oven.
• If you don’t have a smoker, but want a smoked flavor to your BBQ goat meat, you can use a foil packet with soaked wood smoker pellets on your grill. To do this, make an envelop with aluminum foil, place the soaked pellets, seal the packet, and then gently poke several holes in the top. Place the packet over the grill’s heat source for at least 10-15 minutes before grilling the leg of goat. 
• Pressure cooker, Instant Pot, dutch oven, foil roasting pan
• Sauce pot
• Mixing bowl