Tender pieces of grilled Ontario goat, slivers of onion, fresh juicy tomato, and melted goat cheese are sandwiched between Naan in this light summer dish. Marinate the meat a day in advance to achieve maximum tenderness.
1 lb (500 g) Ontario goat loin, cut into bite-sized pieces
1 tbsp (15 mL) olive oil
1 tsp (5 mL) soy sauce
1/4 tsp (1 mL) each, salt and fresh cracked pepper
3 tbsp (45 mL) fresh chopped parsley, divided
4 prepared Naan
1/4 cup (50 mL) finely sliced red onion
1 cup (250 mL) diced tomatoes
1/4 cup (50 mL) crumbled goat cheese
In bowl, combine goat, olive oil, soy sauce, salt, pepper and 2 tbsp (30 mL) of the parsley. Cover and let marinate in the refrigerator for at least 2 hours and up to 1 day.
Arrange goat on 4 skewers. Grill over medium-high heat until cooked through, about 3 minutes per side. Let rest 5 minutes.
Arrange goat pieces over Naan. Sprinkle with onions, tomatoes, goat cheese and remaining parsley. Fold in half. Place on greased grill, turning once, until lightly toasted, about 2 minutes per side. Cut in half and serve warm.
Makes 4 servings.
Per serving: about 420 cal, 34 g pro, 14 g total fat (5 g sat fat), 38 g carb, 5 g fibre, 75 mg chol, 720 mg sodium. %RDI: iron 30%, calcium 8%, vit A 20%, vit C 20%