Goat is a stronger tasting meat than beef (in general) and lends itself well to stronger spices. Like the others have said, young goat will be milder and more like beef. I personally find it delicious. Makes a great sausage too. Looking forward to our next butchering, very soon.
This is a recipe for kebabs or skewers The instructions say to broil or bake, but its awesome on the grill.
1lb meat, trimmed of fat & gristle, cut into 1" cubes
1 red bell pepper
1 green bell pepper
1 medium onion
4 green chilis (optional)
4 cloves garlic (optional)
Marinade
4 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon powdered cassia or cinnamon bark
6 tablespoons red wine
1 tablespoon lemon juice
2 teaspoons
tomato puree
1/2 teaspoon minced garlic
Combine all marinade ingredients in bowl, add meat, toss to mix. Cover & refrigerate 6-24 hours.
Preheat
oven or broiler to 350 or start charcoal.
Cut bell peppers & onion into 1" diamonds or squares. Separate onion layers.
Thread onto skewers, alternating meat, pepper & onion. Add a garlic clove & chili pepper to each skewer if desired.
For even baking, place skewers on wire rack & place a baking dish underneath to catch drippings. Bake or broil until done to your liking.
Rare: 8-10 minutes, Medium: 10-15, Well: 15 or more
I use this recipe for the liver. Very tasty, even folks who don't care for liver like it.
http://www.food.com/recipe/calf-liver-in-bacon-cream-sauce-32471