Courtesy of Danielle Langloism, Wikipedia CCLGoat and Aubergine Kebabs
A Haitian recipe from Caribbean and Worldwide Recipes.
1 garlic clove, minced
60 ml (2 oz) olive oil
1 tbsp salt
1 tbsp freshly-ground black pepper
360 ml (12 oz) sour orange juice (eg from Seville oranges)
2 tbsp fresh thyme, chopped
2 tbsp fresh parsley, chopped
6 shallots, peeled and quartered
450 g (1 lb) goat meat, cut into 24 pieces
1 Scotch bonnet chilli, minced
1 small aubergine (eggplant), peeled and cut into 24 cubes
Method:
Immerse about 8 bamboo skewers in plenty of water and allow to soak for at least 30 minutes. Now alternate 3 pieces of meat, 3 pieces of onion and 3 pieces of aubergine as you thread them onto the bamboo skewers.
Combine the parsley, thyme, chilli, garlic, olive oil and orange juice along with the salt and pepper either in a shallow dish or in a bag then add the skewers, rotate to coat and set aside in the refrigerator to marinate over night. The following day cook the meat on a barbecue or under a medium grill, cooking for about 5 minutes, turning occasionally. Serve hot.
See the original here.
