Goat Naanwich

Goat NaanwichTender 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%

Source: www.ontariomeatandpoultry.ca