Asun on a STICK

Directions

1 Place the goat in a large zipper-lock bag. Reserve 1/ 2 cup of the marinade. Pour the rest over the goat, seal the bag, and shake and turn the bag to coat all the pieces with marinade. Marinate at room temperature for 2 hours, or overnight in the refrigerator.

2 Set up a charcoal or gas grill for medium-high heat.

3 Remove the goat from the marinade. Thread the goat onto the skewers, alternating with the onion, radishes, and chile. Set aside.

4 Bring a large pot of water to a boil. Add the butternut squash and boil until tender but still firm, about 10 minutes. Drain in a colander and cool under cold running water. (Omit this step if using summer squash.) Thread the squash onto the remaining skewers. Brush with some of the reserved marinade.

5 Place the skewers on the grill. Cook, turning the skewers every 2 to 3 minutes, basting each time with the reserved marinade. The goat skewers are done when the meat is firm to the touch and the edges have begun to brown (cut into a piece to make sure that it is just reddish pink inside) and the vegetables have begun to color and soften, 10 to 12 minutes. The squash is done when nicely colored and tender. Stack the skewers on a warm platter, cover with aluminum foil, and set aside.

6 Brush the scallions with some of the oil and sprinkle with salt and pepper to taste. Grill until they begin to brown and soften, turning and brushing with oil frequently, about 5 minutes, depending on how hot the fire is. When done, brush with some of the reserved marinade.

7 Remove the meat and vegetables from the skewers and mound on the platter. Garnish the edges of the platter with the scallions and serve.

Alternative Cuts: Boneless lamb leg or sirloin; or boneless lamb or goat shoulder, well trimmed of sinew and fat.

Smoky Chile Marinade

1 habanero or other hot chile, stemmed, seeded, and chopped

2 teaspoons finely grated lime or lemon zest

2 scallions, finely chopped

1 cup fresh orange juice

1⁄4 cup fresh lime juice

1⁄4 cup soy sauce

1 teaspoon dried oregano (I use Mexican)

1 tablespoon New Mexico or ancho chile powder

1 teaspoon ground cumin

1⁄2 teaspoon ground coriander

2 teaspoons sugar

2 teaspoons minced garlic

1 tablespoon chopped chipotle chile in adobo (I use Herdez brand) 1⁄3 cup vegetable oil

2 teaspoons salt

1 teaspoon freshly ground black pepper

Combine all the ingredients in a small bowl. Set aside 1/2 cup. Put the ribs in a large zipper-lock bag (you may have to fold them in half ), pour over the remaining marinade, and seal the bag. Place in a large rectangular pan to catch leaks and marinate at room temperature for 2 hours, or up to 24 hours in the refrigerator, turning the bag from time to time to redistribute the marinade.