Speck Kabobs

White-fronted geese, often called specklebellies or simply specks, are generally acknowledged to be the best-tasting geese on the planet, but feel free to use this recipe with Canada geese as well. Kabobs are handy because they can provide meat, vegetables, and starches all in one.


Speck Kabobs


  • 4 cups trimmed specklebelly goose breast fillets with skin on or off cut into 2-inch pieces
  • 2/3 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1/4 cup lemon juice
  • 2 tablespoons light brown sugar
  • 6 cloves garlic minced
  • 2 teaspoons kosher salt
  • 2 teaspoons freshly ground black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon dried oregano leaves
  • 2 bell peppers any color, seeded and cut into 1- to 2-inch squares
  • 1 large onion cut into eighths and then broken apart
  • 2 acorn squash peeled and cut into 1- to 2-inch cubes


  • In a large bowl, combine the olive oil, vinegar, lemon juice, brown sugar, garlic, kosher salt, black pepper, onion powder, and oregano. Whisk until well blended. Add the goose and vegetables. Toss to coat evenly. Cover and refrigerate for at least 3 hours and up to 12 hours.
  • Place the meat and vegetables on skewers and grill them over medium-hot coals or on a propane grill until cooked to desired doneness.
  • Serve the goose and vegetables on individual skewers, or remove the meat and vegetables from the skewers and serve them together on a platter.