top of page
Honeyed Chevon with Satay Sauce


  1. Combine marinade ingredients. Marinade cubed kid meat for at least an hour. Drain and reserve marinade.

  2. Thread meat onto 8 oiled bamboo skewers alternately with the red and green capsicum and mushrooms.

  3. Cook under a pre-heated grill or barbecue grill on high for 5 minutes. Brush with reserved marinade.

  4. Reduce heat to medium high and cook for a further 10 minutes, turning occasionally and brushing with marinade until cooked.

  5. Serve with satay sauce [see below], accompanied by salad or seasonal vegetables and boiled/steamed Basmati or Jasmine rice.

  6. Satay Sauce

  7. Fry onion and garlic for 2 minutes.

  8. Add curry powder and cook for 1 minute.

  9. Add remaining ingredients and simmer uncovered until thickened as desired.





  • 600 gms cubed kid meat

  • 1 small red capsicum, cut into 5cm pieces

  • 1 small green capsicum, cut into 5cm pieces

  • 24 button mushrooms

  • Marinade:

  • 2 tblespns honey

  • 2 tblespns light soy sauce

  • 1 tblespn lemon juice

  • 1 tblespn sherry [optional]


Satay Sauce

  • 1 onion, finely chopped

  • 2 cloves garlic, crushed

  • 2 tblespns crunchy peanut butter

  • 1 teaspn curry powder

  • 1 teaspn light soy sauce

  • 1 teaspn chilli sauce [sweet, mild or hot to taste]

  • 125 mls water

  • 1 tblespn lemon juice

bottom of page