Prepare the marinade: In a large bowl, combine the minced garlic, ginger, soy sauce, Worcestershire sauce, lime juice, vegetable oil, cumin, paprika, coriander, turmeric, cinnamon, cayenne pepper, black pepper, and salt. Stir well to combine into a smooth marinade.

1. Marinate the meat: Add your choice of meat (beef, goat, or chicken) to the marinade, ensuring it is well-coated. Cover the bowl and refrigerate for at least 2-4 hours, preferably overnight, to allow the flavors to deeply penetrate the meat.
2. Preheat the grill: Preheat your grill to medium-high heat. If using a charcoal grill, allow the charcoal to burn down to a medium heat before grilling. You can also use a gas grill or a grill pan if needed.
3. Grill the meat: Thread the marinated meat onto skewers (if using) or place directly on the grill. Grill the meat for about 5-7 minutes per side, or until it reaches your desired level of doneness. Be sure to baste the meat with oil or the remaining marinade while grilling to keep it juicy and flavorful. The meat should have a nice char on the outside while remaining tender and juicy inside.
4. Serve: Once the meat is grilled to perfection, remove it from the grill and let it rest for a few minutes. Serve the Nyama Choma hot with a side of Kachumbari, Ugali, or fried plantains. Garnish with fresh cilantro or parsley and lemon wedges for extra flavor.