Grilled Moose Kebabs over Coals
Not sure what to do with moose meat? Turn it into amazing kebabs! You don't get to cook meat like this very often, but it's well worth it. These divinely tasty moose kebabs are perfect for any outdoor gathering — your guests are sure to be impressed!
alena•♫
Recipe author
Grilled Moose Kebabs over Coals
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 63 %
12 g
Fats 5 %
1 g
Carbohydrates 32 %
6 g
83 kcal
GI:
50
/
0
/
50
- Rinse the meat if needed and cut it into serving-size chunks. Put them in a container for marinating. 2. Slice the onion into rings and add it in. 3. Mash the garlic and mix it with the spices, pepper, salt, and vinegar. 4. Rub the spice mixture thoroughly into the meat on all sides. 5. Pour in the carbonated water to cover and refrigerate to marinate for one to two days. Moose meat needs a good long marinate to come out well — and the older the animal, the longer it needs. Besides the time, the carbonated water also helps the seasonings and moisture penetrate deeper into the meat. 6. Once the meat is marinated, it's time to grill! Get the right amount of coals going in a grill or over a fire. The coals are ready when you can't hold your hand at cooking height for more than a couple of seconds. 7. While the wood burns down to coals, thread the meat onto skewers. Then set them over the ready coals. 8. When the coals sizzle from the dripping fat, start turning the kebabs! 9. Grill to your desired color, turning every 3–4 minutes. 10. Watch that no flames flare up and the kebabs don't scorch. 11. If you're not sure they're done just by looking, cut into a piece with a knife to check. The kebabs are ready — dig in and share!
Caloric content of the products possible in the composition of the dish
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Spices dry - 240 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Soda - 48 kcal/100g
- Moose - 100 kcal/100g
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