Recipe: Goat Belly Adana

Goat BabaBoom

Jono’s Tip: If you can’t get your hands on any good goat then swap it out for 1kg of good quality lamb mince for a Lamb Adana. 

You need:

  1. 1 kg British Goat belly, minced (we use Cabrito goat meat – because of it’s great taste & welfare values)
  2. 1 tablespoon sea salt
  3. 1 teaspoon paprika
  4. 1 teaspoon dried chilli
  5. 1 teaspoon black pepper
  6. Small handful of parsley, finely chopped
  7. 1 medium sized onion, finely diced
  8. 1 small tomato, de-seeded & finely chopped



In a bowl, mix together the meat with the salt & spices. Knead well until the mixtures binds together.

Gently fold in the chopped parsley, tomato & onion and divide into 8 portions.

Form each portion onto a kebab skewer (get stuck in!) & cook over a charcoal BBQ. It’ll take about 5 mins on each side until it’s done – you’ll know when as it’ll be firm to the touch.

If you haven’t got a skewer don’t worry.  Just form into a patty shape & cook directly on the BBQ.