These luau-worthy Hawaiian goat mini-kebabs are courtesy of ABGA member Patricia Parson of Pendergrass, Ga. The recipe was originally printed in the March/April 2013 edition of The Boer Goat magazine.

Hawaiian Goat Mini-Kebabs

Ingredients

• 1 LB boneless leg of goat, cut into ¾” cubes

• 1 14-oz can pineapple chunks, each cut in half

• 1 CUP Italian dressing

• ¼ CUP melted butter

• 1 clove garlic, minced

• 3 slices bacon, cut into 1” pieces

Directions

1. Combine cugoatgaot meat, Italian dressing, and garlic in a shallow dish; marinate 1 hour or overnight in the refrigerator.

2. Place marinated goat cubes, bacon pieces, and pineapple chunks on mini-skewers or toothpicks.

3. Brush skewers with melted butter.

4. Broil 5-8” over a heat source for 5 minutes.

5. Serve hot.

Makes 6 servings.