Baked kid "Katsiki"
15 servings
180 minutes
Roasted goat 'Katsiki' is a fragrant and juicy dish of Greek cuisine rooted in the traditions of Mediterranean shepherds. The goat is marinated in olive oil, white wine, lemon juice, and aromatic herbs, giving the meat a rich flavor with subtle citrus notes and a light herbal touch. Long baking in parchment and foil preserves its tenderness, while the final roasting creates an appetizing golden crust. The dish pairs wonderfully with roasted vegetables and rustic bread, highlighting its simplicity and elegance at the same time. Historically prepared in the mountains where goat meat was a primary food source, today it is served in cozy taverns where each bite fills the atmosphere with warmth of Greek hospitality.
1
Wash the meat, dry it, and cut it into large pieces (4 cm).
- Kid: 3.6 kg
2
Marinade: olive oil, white wine, lemon juice, spices, salt, pepper, oregano, thyme, garlic (crushed). Leave in the fridge for a day.
- Olive oil: 300 ml
- Dry white wine: 150 ml
- Lemon juice: 150 ml
- Salt: 30 g
- Ground black pepper: 12 g
- Oregano: 6 g
- Thyme: 9 g
- Garlic: 60 g
3
Place the meat in a baking tray, add a little water to the juice, cover with parchment and tightly with foil, and bake for 2.5 hours at 180°C. Before the meat is almost ready (check with a skewer or fork), remove the parchment and foil and leave in the oven until golden brown.
- Kid: 3.6 kg
4
Serve with juice poured over.
- Dry white wine: 150 ml