Duck Kabobs

recipe adapted from
4 skinned, boned duck breasts
2 yellow squash
2 cups of broccoli
1/2 pint of cherry tomatoes
2 tablespoons olive oil
2 tablespoons lemon juice
1/4 cup Worcestershire sauce
2 tablespoons olive oil
1/2 teaspoon hot sauce
2 tablespoons minced garlic
1/4 teaspoon black pepper
8 presoaked wooden or metal skewers

Cut the duck breast into 2″ pieces. Mix the marinade ingredients together and coat the duck pieces in the marinade for at least 30 minutes or up to 24 hours.

Wash the vegetables and cut the squash and broccoli into 2″ pieces, making sure there is room to put the skewer through. Put the vegetables in a bowl and toss with 2 tablespoons of olive oil.

When the meat is done marinating, thread the meat and vegetables onto the skewer, allow 1/4″ – 1/2″ space between the vegetables and the meat. Grill the skewers over medium high heat until vegetables have a slight char and meat is cooked through, about 3 minutes a side. Sprinkle with lemon juice and serve hot.

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