Instructions

1. In a large mixing bowl, whisk together the lemon juice, minced garlic, grated ginger, salt, black pepper, and vegetable oil to create a robust marinade. If desired, add 1/4 cup of water for a thinner consistency.
2. Add the meat chunks to the marinade, ensuring they are thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for optimal flavor infusion.
3. Preheat your grill or oven to medium-high heat. For grilling, oil the grates to prevent sticking.
4. If using a grill, place the marinated meat pieces on the grill and cook for about 10-15 minutes on each side, or until they reach your desired level of doneness and have a nice char.
5. If using an oven, preheat it to 400°F (200°C). Arrange the marinated meat on a baking sheet lined with parchment paper and roast for about 30-40 minutes, flipping halfway through, until cooked to your liking.
6. Once cooked, remove the meat from the grill or oven and let it rest for 5-10 minutes to allow the juices to redistribute.
7. Slice the Nyama Choma into bite-sized pieces and serve hot with Ugali and Kachumbari on the side for a complete meal.