Elk Kabobs

Steps

• 1

  Combine all marinade ingredients in a blender. Blend on high until smooth.

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  Ingredients

  • 1 Tablespoon chili garlic sauce

  • 1 Pieces fresh ginger

  • 5 Onions, green

  • 1 Cup soy sauce

  • 1/2 Cup sugar

  • 1 Tablespoon Sriracha

  • 2 lime, juiced

  • 3 Clove garlic

• 2

  Cut elk sirloin and zucchini into 1 inch cubes. Wash mushrooms and remove stems. Add elk, zucchini, and mushrooms to a ziplock bag. Pour marinade over and allow to sit for 4 to 24 hours, refrigerated.

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  Ingredients

  • 3 Pound elk sirloin

  • 3 Small zucchini

  • 15 mushrooms

• 3

  When ready to cook, start the Traeger on Smoke with the lid open until a fire is established (4-5 minutes). Turn temperature to High and preheat, lid closed, for 10 to 15 minutes.

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• 4

  Skewer mushrooms, zucchini and elk, each on their own respective skewers. Grill all skewers on high for 5 minutes; turn and continue to cook the elk until it reaches an internal temperature of 140 degrees. Continue to cook vegetables until desired doneness. Enjoy!

  Grill: 500 ˚F

  Probe: 140 ˚F

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