Coarsely blend the onions and garlic in a food processor.
Mix the meat with the spices and the blended garlic and onion.
Marinate for 2 hours or overnight.
Bring it out and allow to come to room temperature.
Turn the grill to medium-low heat and arrange the meat on the grill.
Add 2 tablespoon of salt to 2 cups of water to a bowl.
Grill the meat for 50mins, turning every 10 minutes and basting with the salt water.
Notes
This recipe serves 4 and contains 3 net carbs per serving.
You can use a food processor or blender to thoroughly mix the spices.
If you don’t have time to marinate it for long, you can try injecting the meat with the marinade or making gashes with a sharp knife and rubbing the spice inside it.
You can use a variety of meats, including goat ribs, spare ribs, or a goat leg, in this recipe. You don’t have to use red meat, though. Try it with white meat if you want.
I recommend removing the marinated prime Kenyan steak at least an hour before you grill it so that it comes to room temperature.
Let the meat sit for 10 to 20 minutes, covered with foil after grilling. This will give the meat time to absorb the juices and remain juicy.