“Today, I’m sharing a simple grilled meat recipe, something that really hits the spot on a summer evening. Its preparation is deceptively simple: just rub it all over with lemon juice, give it a fair bit of salt, and grill it until cooked through. Nyama Choma’s charm comes from its down-to-basics approach, letting you compliment the pure meat flavor with a spicy and tangy Kachumbari Salad (also pictured: Sukuma Wiki.” -Russ Crandall
Nyama Choma with Kachumbari Salad
6 servings | Time: 1 hour | Easy
- 3-4 lbs bone-in goat, lamb, or beef pieces (leg, shoulder, short ribs, or combination), cut into 2” chunks
- 1 lemon, cut into wedges
- coarse sea salt or kosher salt to taste
- Rub the meat all over with the lemon juice, then pat dry using paper towels; generously salt the meat and set aside.
- Prepare your grill for indirect medium-heat grilling by banking the coals to one side for a charcoal grill or turning off the burners on one side. Place the lamb or beef pieces on the cool side of the grill, fattiest-side-up, and grill until the meat registers at least 140°F on an instant-read thermometer, about 35 minutes.
- Transfer the meat to the hot side of the grill and grill until crispy, about 3 minutes per side. Season with more salt to taste, then serve with Sukuma Wiki, Ugali, and Kachumbari.
4 side servings | Time: 10 minutes | Cook Time: 20 minutes
- ½ red onion, diced (about ½ cup chopped)
- 2 tomatoes, diced (about 1 cup chopped)
- 1 spicy chile pepper (habanero, Piri Piri, serrano, or similar), diced
- 1 small handful of cilantro, chopped (about 2 tbsp chopped)
- ½ tsp salt, more to taste
- juice of ½ lime (about 1 tbsp)
- Soak the onion in cold water for 10 minutes, then drain and pat dry.
- In a large mixing bowl, combine the ingredients. Season with salt to taste, then cover and refrigerate for 20 minutes before serving.
Find more delicious recipes for grass-fed meat on our Discover Blog!
Meet The Chef
A big US Wellness thank you goes out to Russ Crandall, The Domestic Man. At his blog, you’ll find gluten-free and Paleo-friendly recipes. His recipes focus on classic, traditional, and international dishes from a historical, linguistic, and cultural perspective.
Check out his cookbooks! Russ released his debut cookbook, The Ancestral Table: Paleo Recipes for a Traditional Lifestyle, in February 2014, and his second cookbook, The New York Times-bestselling Paleo Takeout: Restaurant Favorites without the Junk, in June 2015. His most recent cookbook was released May 1, 2019, The Heritage Cookbook.