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.