Armenian-Style Moose-Kabobs by Pattie Sue Knapp



By tradition, lamb is used to make middle-eastern kabobs. However, the marinade works well with other red meats, in this case, moose. Although the kitchen time is about 45 minutes, you will have to start preparing the dish up to three days in advance. Cut the meat into 1 ½-inch cubes. This recipe calls for Bell peppers, onions and cherry tomatoes. The selection of vegetables is optional. I have had good results using small pieces of corn on the cob, sliced squash and mushrooms. Suggest you serve with saffron rice - it is wonderful.

Preparation: 45 minutes Life Experience Recipe
Makes 8 kabobs Pattie Sue Knapp
  • 1 pound moose stew meat cut in 1 ½-inch cubes
  • Marinade:
  • 1/2 cup olive oil
  • 1/4 cup snipped parsley
  • 1 teaspoon thyme
  • 1/2 teaspoon black pepper
  • 1/2 cup minced onions
  • 1/4 cup lemon juice
  • 1 teaspoon salt
  • 1 teaspoon marjoram
  • 1 clove minced garlic
  • Vegetables:
  • 16 pearl onions
  • 8 cherry tomatoes
  • 16 green pepper strips
  • and 8 wooden skewers
  1. In a bowl, mix all the marinade ingredients. Pour into a zip-lock freezer bag. Add the moose meat pieces and knead gently to coat each piece wit the marinade. Gently squeeze the bag to remove the air and zip closed. Place in a clean bowl to prevent spills in the refrigerator. Place in the refrigerator and marinade at least overnight or up to three days. Knead bag twice a day to keep marinade in contact with meat pieces.
  2. On day of cooking, place skewers in a shallow pan of water for at least an hour or until ready to use. 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. Pull stems from cherry tomatoes, wash and drain. Remove meat from marinade and discard the marinade. Evenly divide pieces and skewer meat and vegetables in a pleasing arrangement.

  3. 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.

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Latest revision done September 2014
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