In a large bowl, combine the minced garlic, grated ginger, vegetable oil, coarse sea salt, black pepper, and lemon juice to create a simple marinade.

Add the goat meat chunks to the bowl, tossing thoroughly to ensure every piece is evenly coated. Cover and let it rest at room temperature for 30 minutes to absorb the flavors.

Preheat your grill to medium heat (about 350°F) or prepare a charcoal grill with an indirect heating zone.

Place the marinated goat chunks onto the grill over indirect heat. Cook for 1.5 to 2 hours, turning every 30 minutes to ensure even browning and a crispy exterior.

During the last 30 minutes of cooking, lightly baste the meat with the warm water to keep it moist and tender.

Cook until the meat is completely tender, pulls away slightly from the bone, and the exterior has a rich, smoky, dark crust.

Remove the Mbuzi Choma from the grill and let it rest for 10 to 15 minutes to allow the juices to redistribute. Serve hot alongside a fresh tomato and onion salad (kachumbari) for an authentic experience.