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Hibachi-Grilled Goat with Spicy Seasonings

Monday, 26 May 2008


This Mongolian grill recipe is a lot of fun to serve a small party. The original version calls for the grilled goat to be dipped in a beaten egg before dipping in the spicy seasonings, but because of the danger of salmonella, I have eliminated that step. Using individual sets of tongs or forks, the guests grill their own goat on the hibachi placed in the center of the picnic table. The goat meat should be half-frozen before slicing so that you can slice it as thinly as possible.


At a glance
Cooking Method
Heat Level
Main Course
  • 6 cloves garlic, crushed

  • 6 green onions, white part only, minced

  • 1/3 cup soy sauce

  • 1/4 cup smooth peanut butter

  • 1/3 cup tablespoon blackberry jam

  • 3 teaspoons sesame oil

  • 2 tablespoons Chinese chile sauce (or more to taste)

  • 1 ½ pounds goat meat (or substitute lamb), sliced as thinly as possible


Prepare a fire in the hibachi using natural wood charcoal chunks.

In a bowl, combine all ingredients except for the goat meat and mix will. Divide into 6 small individual serving bowls. Guests grill their own goat meat for a minute or so and quickly dip it into the seasonings, then eat it from the tongs or forks.


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