The Dry Rub Ingredients (Serves 4):
Do this step 24-48 hours ahead of cooking
1 Canada Goose Breast
4 teaspoons dry mustard powder
4 teaspoons Spanish paprika
1/2 teaspoon salt
1/4 teaspoon garlic powder
The Rest of the Ingredients:
1/2 yellow onion, cut in half
8 mini sweet bell peppers, cut in half
2 tablespoons Dijon-style mustard
2 tablespoons honey
2 tablespoons balsamic vinegar
Cooking Directions (after you have marinated the meat)
1) Preheat grill to medium-hot (350-400F). When cooking surface is hot, give it a good scraping with your grill brush, then wipe with oil.
2) While the grill heats up, cut the onion into chunks and the peppers in half. Arrange the meat, peppers and onion alternating them on skewers. Stir the Dijon Mustard, honey and balsamic vinegar together in a small glass far to get rid of the big lumps, then set aside.
3) Place the kabob on the oiled grill, cover and cook about 7-10 minutes total, turning once. Meat is done when thermometer measures temperature of meat at 165-170F.
4) When you turn the kabob the first time, spoon some of the mix on the kabob, then when you take them off the grill put more on.