Recipe courtesy of Johnny Hernandez
Episode: Meat on a Stick
4 hr 35 min
2 hr 5 min
4 to 6 servings


  • 8 bay leaves
  • 3 cinnamon sticks 
  • 2 star anise 
  • 1 tablespoon black peppercorns 
  • 1 1/4 pounds kosher salt 
  • Zest and juice of 4 oranges
  • 1 teaspoon pink curing salt  
  • 1 whole cabrito (kid goat), cut into 8 pieces (most kids weigh between 9 and 10 pounds)


Toast the bay leaves, cinnamon sticks, star anise and black peppercorns in a large stock pot over medium heat until fragrant, about 2 minutes. Add 4 quarts water and the kosher salt and bring to boil, stirring occasionally to dissolve the salt. Remove from the heat and stir in the orange zest and juice, 8 quarts water and the curing salt. Stir until the curing salt is dissolved. Cool.

Add the cabrito to the brine and refrigerate for at least 2 hours and up to 3 hours. (Brining longer than 3 hours may result in a salty cabrito.)

Prepare a charcoal grill for direct grilling over high heat (about 425 degrees F.) Remove the goat pieces from the brine. Grill the goat, turning regularly to prevent charring, until a meat thermometer registers 155 degrees F, 1 1/2 to 3 hours depending on the size of the piece. Cabrito is best served right on the bone; use a meat cleaver to chop the large pieces into smaller serving pieces. 

Cook's Note

Ask your butcher to cut the kid into 8 pieces.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

This recipe has been updated and may differ from what was originally published or broadcast.


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