You can make this goose shish kebabs recipe with either skinned or plucked Canada goose breasts. (Jack Hennessy photo)
July 27, 2023
By Jack Hennessy
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Shish kebabs: A prerequisite for every summer grillmaster. With their alternating colors, ‘babs are a work of art. A tasty, succulent work of art. With chunks of Canada goose secured to each skewer, when grilled over a hot open fire—or even on a hot flattop—the end result is crispy textures with perfect medium-rare meat inside.
The good news here: You can make this with either skinned or plucked goose breasts. The marinade is incredibly simple: just add ingredients together, simmer, cool, soak goose chunks. If you can’t or don’t want to locate Sichuan peppercorns to add to the marinade, not a major deal. They do add a bit of citrus zest to the marinade, but it is subtle.
A recommended list of vegetables is listed, but what you want to grill is up to you. I believe in alternating colors, but if you just want to skewer goose and grill, that is your choice and I endorse it. The main two important aspects of this recipe are the goose marinade and the hot-and-fast of cooking method for your goose so it has both that perfect crust and medium-rare cook.
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You’ll likely want at least half a dozen minimum-12-inch kebab skewers for two breasts, obviously more if you’re cooking more goose. Always remind those at the table to chew slowly because of steel pellets. Goose can be tough if not aged. It’s easy to get carried away with chomping. I took some of these leftovers into my office and they were a hit, though my biggest win, in my head, was no one had to visit the dentist. #ChewSlowly
Grilled Canada Goose Kebabs Recipe Shish kebabs are a delicious cookout favorite. Take your outdoor grilling to new heights with this tantalizing recipe for goose kebabs.
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Ingredients: 2 (18-ounce) Canada goose breasts, preferably plucked Marinade: 1 cup sake 1 cup soy sauce 1/3 cup brown sugar 1/2 garlic bulb, smashed 1/2 cup Mirin sweet cooking seasoning 1/2 cup rice vinegar 1/4 cup Sambal chili paste (a bit spicy so keep out if serving to kids) 1/4 cup whole Sichuan peppercorns 1/4 cup whole black peppercorns 1/4 teaspoon sesame oil Recommended vegetables to chop into squares: Red bell pepper Orange bell pepper Yellow bell pepper Green bell pepper Red onion (Olive oil and kosher salt are recommended for mixing with cut vegetables) Cut your goose breasts into 1-inch pieces, place them in the marinade, and allow the meat to marinate in the refrigerator for 12-18 hours. (Jack Hennessy photo) Cooking Directions: To cube Canada goose breasts, cut lengthwise into four strips and cut those strips into approximately 1-inch pieces. It is not a big deal if some are larger than others. Set aside in the fridge until the marinade is cool. To make the marinade, add all ingredients to a medium saucepan. Simmer on medium-low heat for 15 minutes. Cool in fridge. Once cool, mix in Canada goose cubes and marinate for 12-18 hours. To prep vegetables, cut into approximate 1-inch-by-1-inch squares and add to a large mixing bowl. Lightly drizzle with olive oil and dust with kosher salt, mix in. To assemble kebabs, using stainless steel skewers, slide on a vegetable, followed by a chunk of goose. Make sure to slide them tightly together. Follow goose with a few more vegetable pieces, add goose, repeat until you reach the end of the skewer. While doing so, you may want to pre-heat your grill, as you want that grill very hot. Continue the skewer pattern until all goose chunks are used. Grill over a hot open fire or grill until vegetables and meat have a nice char. Pro tip: Sometimes it helps to use tongs from both ends of skewer to rotate whole kebab evenly. Continue to rotate as necessary for an even char. Once all sides are decently charred, removed and let rest for 5-7 minutes before serving. If you have any questions or comments about this goose recipe, please reach out on Instagram: @WildGameJack
