Recipe courtesy of Emeril Lagasse
Total:
8 hr 35 min
Prep:
8 hr 15 min
Cook:
20 min
Yield:
4 to 6 servings

Ingredients

  • 3 pounds of kid goat, cut into 1-inch cubes
  • Salt and pepper
  • 1 cup of olive oil
  • Pinch of crushed red pepper
  • 2 tablespoons of chopped garlic
  • 4 bay leaves, crumbled
  • 12 green bay laurel sticks, about 12 inches long
  • 1 loaf of crusty bread
  • 1 pound fresh figs
  • 1 pound Queijo da Serra Estrela cheese

Directions

Preheat the grill. Season the goat with salt and pepper. In a mixing bowl, whisk the olive oil, red pepper, garlic and bay leaves together. Season with salt and pepper. Toss the goat with the marinade, cover and refrigerate overnight. Spear 4 ounces of the goat meat on each laurel stick. Place the reserved marinade in a saucepan and bring up to a boil. Boil the marinade for about 2 minutes and remove from the heat. Place the sticks on the grill and grill for 2 to 3 minutes on all sides. Baste the skewers with the marinade every few minutes. Remove the skewers from the grill and place on a large platter. Slice the bread into 1-inch slices and place on the platter. Arrange the figs and cheese around the skewers and bread.

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