All these marinades can also be used for chops or other quick-cooking cuts, so please experiment! If you are using wooden rather than metal skewers, it’s best to soak them in water for at least 30 minutes before using so they don’t catch fire.
Makes 6–8 skewers
1 quantity of your chosen marinade (see below)
600–800g/1lb 5oz–1¾lb kid, cut into 3–4cm/1¼–1½in cubes
1 tbsp oil (if frying, not grilling or cooking on the BBQ)
salt and freshly ground black pepper
Mix whichever marinade you are using, following the method outlined, with the diced meat, and leave to marinate for at least an hour. Anything up to 24 hours (in the fridge) is fine – the meat will just take on more flavour.
Thread the marinated meat onto skewers and season with salt and pepper.
Cook over a hot barbecue, under a grill or in a griddle pan for about 3–4 minutes on each side – you want them to be just cooked through and still juicy on the inside, although they can be cooked as pink as you like.