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Goat Naanwich

Tender pieces of grilled Ontario goat, slivers of onion, fresh juicy tomato, and melted goat cheese are sandwiched between Naan. 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
 ¼ tsp (1 mL) each, salt and fresh cracked pepper
 3 tbsp (45 mL) fresh chopped parsley, divided
 4 prepared Naan
 ¼ cup (50 mL) finely sliced red onion
 1 cup (250 mL) diced tomatoes
 ¼ 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.

Cook's Notes:

Makes 4 servings