The recipe as given is for moose but the basic recipe and procedure works just as well for other red meats as well as chicken. The colorful kabobs are a welcome addition to any sunny-day cookout or even from the kitchen broiler on a rainy afternoon. A suggested list of ingredients is given but the selection of vegetables is entirely up to you. The sweetness of the teriyaki sauce goes well with the traditional green pepper, onion and pineapple, but pieces of other vegetables and fruits such as squash, yams, eggplant, mushrooms, peaches, apricots and cherries fit nicely on the skewers. Here we have used fresh pearl onions. As a time saver, you can use frozen cocktail onions and prepared Bell pepper strips found in the frozen food section of most supermarkets.

We bought our moose meat at a specialty butcher shop and the butcher was happy to cut the small roast into stewing cubes. In preparing the dish, we divided the stew cuts into 1 or 1 ½-inch cubes.

• 1 pound moose stew meat or roast
• 16 pineapple chunks
• 16 pearl onions

  Ingredients listed are for recipe as shown. Green pepper or your other favorite garden vegetables may be added or substituted.

• 1/2 cup Teriyaki sauce marinade
• 8 cherry tomatoes
• 8 wooden skewers

1. Cut meat into 1 ½- inch cubes. Place in plastic bag with teriyaki marinade. Knead gently to coat all the pieces of meat. Gently close bag from bottom up to expel the air. Twist or tie top of bag. Place in a bowl in the refrigerator and marinate at least 4 hours but overnight is better. Turn and gently knead several times during marinade to keep marinade in contact with the meat.
2. On day of cooking, place wooden skewers in a shallow pan of water for at least an hour or until ready to use.
3. Boil a small pan of water. Add pearl onions, boil 1 minute and remove from heat. Let sit for 5 minutes. Pour off hot water and put the onions in a bowl of iced water. With a sharp knife, snip off ends of onions and gently squeeze to slide off skin.
4. Pull stems from cherry tomatoes, wash and drain.
5. Remove meat from marinade and discard the marinade. Evenly divide pieces and skewer meat and vegetables in a pleasing arrangement.

   

6. You can cook the kabobs in the broiler but they taste better when grilled over an open fire. It can be done on the grate but it is much easier to use grilling foil, grilling pan or expanded metal grilling basket. Grill over medium high heat for about 12 minutes turning 1/4 turn every 3 minutes until done. Suggest serving with saffron rice.