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Elk Kabobs

10

20

Mesquite

Wield your Traeger skewers and soak your big game elk in seriously delicious sass, this elk skewer recipe has a spicy marinade that highlights the natural flavors of the elk. Get ready to fire these up weekly, they’re bound to be a new family favorite.

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  • 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

  • 3 Pound elk sirloin

  • 3 Small zucchini

  • 15 mushrooms

  • 1

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

    • 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.

    • 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.
  • 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!

    450 ˚F

    140 ˚F

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