Kenya's beloved grilled meat, usually goat or beef, seasoned simply with salt and slow-grilled over charcoal until smoky and tender, served with kachumbari on the side at weekend gatherings.
Season the meat
Rub the meat all over with salt, pepper, oil and lemon juice.
15 minLight the charcoal
Light a charcoal grill and let it burn down to steady glowing embers.
15 minGrill slowly
Place the meat over the coals and grill slowly, turning often, until deeply charred outside and tender inside.
Rest and chop
Rest the meat briefly, then chop it into bite-sized pieces on a wooden board.
5 minServe
Serve hot straight off the board with kachumbari and ugali.
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