Katsiki
20 servings
300 minutes
A recipe shared by the brand chef of the Moscow Greek restaurant Molon Lave, Stamatis Tsilias.
1
Clean the goat of blood, hair, and seals. Grease inside and outside with olive oil. Grind garlic to a paste and rub it all over the inside surface. Mix salt, pepper, oregano and rub the goat inside and out.
- Extra virgin olive oil: 400 ml
- Garlic: 100 g
- Salt: 20 g
- Oregano: 20 g
2
Skewer the goat from the back (preferably with a diamond-shaped spit), threading it through the entire animal along the spine and pulling it out through the throat. Firmly press the spine against the spit, thread food wire through the spine and tightly secure it around the belly area. Then secure the legs and spine with a trident (otherwise the carcass will spin) and tighten well; repeat this procedure with the neck and front shoulder to ensure the goat is firmly attached to the spit. Completely stuff the goat with peeled lemons and sew up its belly with food wire. Tightly cover the goat first with parchment paper and then with foil, and roast over hot coals on low heat for 2-2.5 hours in foil.
- Lemon: 1 kg
3
Then remove the foil and parchment and roast for another 2-2.5 hours, controlling the heat and occasionally brushing the goat with olive oil and lemon juice. The fire in the belly area should be less intense than in the leg area. Doneness can be determined by the color of the goat (it should turn dark brown) or by the state of the meat: it should fall apart.
- Extra virgin olive oil: 400 ml
- Lemon: 1 kg
4
Remove the goat from the spit and cut into small random pieces of 3-4 cm. Serve with lemon and oregano.
- Oregano: 20 g
- Lemon: 1 kg