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Mad dog
12-16-2007, 01:03 PM
This is a recipe I like to make when I have nice specks or mallards.

Make a rub out of these seasonings;

1/2 tsp. salt
1/2 tsp. garilc powder
1/2 tsp. ground cumin
1/2 tsp crushed red pepper
1/4 tsp black pepper

I usually put these seasonings in a bowl and mix them together. Use these quantities for every 4 mallard or speck breasts. Cut breast meat into 1" cubes. Sprinkle rub onto breast meat in a casserole dish a little at a time, stirring the meat between each application of the rub. Once all of the seasoning is applied. Cover the casserole with the lid a put in the fridge. After a 3-4 hours add 2 TBLS red wine vinegar and the juice from a lg. can of sliced pineapple to the meat mixture. Stir thoroughly and let sit overnight in the refridgerator.
When your ready to make your Ka-bobs, drain the juice from the meat, skewer meat alternating between cut up sections of the pineapple slices and quartered onions wedge slices. Wrap with thin sliced bacon and grill on the BBQ on a lower heat untill Med. rare.

One of my personal favorites! Enjoy!
One of my personal favorites! Enjoy!