- 4 cups water
- ¼ cup kosher salt
- ¼ cup brown sugar
- 1 teaspoon baking soda
- 2 pounds goose breast meat
- 1 Large can of pineapple rings
- ¾ cup brown sugar
- ½ cup soy sauce
- ½ cup white wine
- 1 tablespoon canola oil
- 2 garlic cloves, finely chopped
- ½ teaspoon ground ginger
- ¼ teaspoon black pepper
- 1 large onion
- 2 bell peppers
Put the salt, brown sugar, baking soda, and water into a large zip lock, seal and shake until fully dissolved. Slice the goose breasts into 1 inch chunks. Add the meat into the brine, and refrigerate, for a minimum of 2 hours, or ideally overnight. Remove and pat dry.
Open the can of pineapple rings and drain the juice reserving ¼ cup. Set pineapple aside. In a small bowl dump the ¼ cup of pineapple syrup, brown sugar, soy sauce, wine, and canola oil. Blend well with a whisk, then add the garlic, ginger, and black pepper, and whisk again until everything is dissolved. Voila, you have a really flavor-full homemade teriyaki sauce!
Put the breast pieces into a large zip-lock bag and add the teriyaki sauce, reserving about a ¼ cup. Save this to drizzle over the kabobs before serving. Let the meat soak in the marinade for at least an hour, or even overnight.
Cut the onion and bell peppers into1½ inch pieces, and cut a slit in the middle of each for the skewers to go through. This will keep the vegetables from splitting when you slide them on. Remove the meat from the marinade, and similarly pierce a slit in the middle of each piece with a sharp pointy knife.
I prefer using bamboo skewers over metal when cooking goose, as the metal tends to overcook the meat. Make sure to soak them in water for about a half hour to prevent them from completely burning during the cooking process. It is also preferable to use a flat skewer over a round one to keep the pieces from spinning as you turn them while cooking. You can also add an extra round one so there are two skewers in each kebab to prevent slippage.
It is now time to assemble the kabobs. Alternate chunks of meat and vegetable on the skewers as you build the kabobs. You want each piece to touch, but not be smashed together in a tight group. You can add more vegetables if you desire.
Grill them over medium high heat turning frequently. They cook quickly and you want to serve the meat rare to medium rare. Do not overcook them as they will dry out. A couple of minutes per side should be sufficient. Remove the kabobs to a serving platter and drip the remaining sauce over the top. Toss the pineapple rings on the grill and cook till each side has caramelized. Serve these alongside the finished shish kabobs.
The kabobs are complimented well with a spicy California Syrah or a Malbec. If you prefer beer, try a brown ale to go with the succulent goose. Cheers!