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Goose (or duck) Kabobs

Ingredients: Skinless, boneless duck or goose, bacon, bell peppers, onions, and tomatoes. You know, kabob stuff.

Marinate: 1 can beer (the cheap stuff is fine), ½ cup soy sauce, 1 teaspoon ginger

Directions: Cut duck or goose breasts and thighs into 1-inch cubes and marinate in the refrigerator overnight. Drain meat, wrap in bacon and thread onto bamboo or metal skewers with cubed vegetables between each chunk. Grill until medium or medium-rare (don’t overcook), turning often and dousing fire started by bacon grease as necessary. Alternatively, skip the marinate and sprinkle kabobs with seasoned salt before cooking.

Eric Fowler/NEBRASKAland Mgaazine
Eric Fowler/NEBRASKAland Mgaazine

About eric fowler

Nebraskaland Regional Editor Eric Fowler was born in Hastings, graduated from Ogallala High School in 1988 and completed his Bachelor’s at Chadron State College in 1993. After six years as a writer and photographer with newspapers in Chadron and Scottsbluff, he joined the Nebraska Game and Parks Commission in 1998 as Publications Editor and has been a member of the NEBRASKAland staff since 2001. Fowler spends as much time as he can in Outdoor Nebraska. When he’s not photographing wildlife, landscapes or people enjoying the state’s outdoor resources for the magazine, he’s enjoying them himself while hunting, fishing, boating, kayaking, hiking or camping with family, including his wife and son, and friends.

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