Specklebelly goose meat is a delicacy in our house. If you have never tasted it before, I implore you to give it a try. Some waterfowl can tend to taste a bit gamey for my liking, but these goose kabobs were exploding with flavor and tenderness.
As we sat outside on the patio, grilling the kabobs, sipping wine, and watching the dandelions dance, I could taste Spring on the tip of my tongue.
It’s the little things, my friends.
One of the great perks about kabobs (aside for how delicious they are) is you can use whatever vegetables you have on hand: onions, peppers, mushrooms, zucchini, squash. Some people even like to use pineapple (not my thing, but you do you).
In the recipe below, I use bell peppers, red onion, mushrooms, and the goose meat.
Bon Appétit or as my grandma would say….Ça c’est bon!
Specklebelly Goose Kabobs
Grilled specklebelly goose and vegetable kabobs
Equipment
- 4 skewers
Ingredients
- 2 specklebelly goose breasts cut into 2" squares
- 1 tbsp sea salt
- 1 tsp black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1/2 tsp cayenne pepper
- 2 tbsp worcestershire sauce
- 1/2 red onion cut into 2" squares
- 1/2 red bell pepper cut into 2" squares
- 1/2 orange bell pepper cut into 2" squares
- 1 cup white mushrooms
Instructions
- In a medium bowl, combine goose meat, salt, pepper, garlic powder, onion powder, cayenne pepper, and worcestershire. Cover and marinate in the fridge for 3 hours.
- Thread marinated goose meat and vegetables onto skewers. Sprinkle additional seasonings on skewers if desired.
- Grill on medium-high heat, rotating the skewers every couple of minutes, until desired doneness. About 15 minutes.