Nyama Choma (Kenyan Grilled Meat)

  • Total time - 120 minutes
  • Preparation and Marination - 30 minutes
  • Grilling/Roasting - 90 minutes
  • Servings: 4
  • Country: Kenya
Slices of grilled dark Nyama Choma meat with charred edges, served with onion slices and lemon.

Authentic Nyama Choma requires slow smoking/grilling, ideally over an open fire. The meat should be juicy inside and have a smoky flavour on the surface.

Although the traditional recipe uses only salt, it is common to supplement it with garlic, ginger, or lemon juice, especially if the meat is baked/grilled in the oven or on a conventional grill instead of a smoker.

Ingredients

For the Nyama Choma

  • 1 kg goat meat (leg/shoulder) or beef (thick slices)
  • 1 tbsp coarse salt (sea salt)
  • to taste black pepper
  • 1 tsp garlic paste (optional)
  • 1 piece lemon juice (for brushing after grilling, optional)

For Serving (Kachumbari)

  • 1 piece onion (red, sliced)
  • 2 pieces tomatoes (chopped)
  • 1 piece chilli peppers (finely chopped, optional)
  • 1 handful coriander (chopped)

Instructions

Step 1: Preparing the Meat

Cut the meat into medium-sized, thick pieces (or use slices/steaks).

Do not marinate most of the meat, but if you want to use seasoning, thoroughly rub in salt, black pepper, and optionally garlic paste.

Step 2: Slow Grilling/Roasting

On the grill: Heat the grill to low to medium heat. Place the meat away from direct heat. Slow grill/smoke for 60–90 minutes, turning regularly to cook the meat through and prevent burning.

In the oven: Preheat the oven to 185 °C (365 °F). Place the meat on a tray and roast for 60–90 minutes until well cooked (goat meat should be fully cooked). You can switch to the grill function for the last 10 minutes to create a crust.

Step 3: Finishing and Kachumbari

Once the meat is cooked through and has a crispy surface, let it rest for 10 minutes.

Kachumbari: Meanwhile, mix the sliced onion, tomatoes, chilli, and coriander. You can add a drop of lemon juice. You don't need any oil, the salad is fresh and simple.

Slice the meat into thinner strips or cubes, optionally drizzled with lemon juice.

Step 4: Serving

Serve the hot Nyama Choma along with large pieces of Ugali and the fresh Kachumbari salad.