Steps

• Step 1

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

  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

• Step 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.

  Ingredients

  • 3 Pound elk sirloin

  • 3 Small zucchini

  • 15  mushrooms

• Step 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.

• Step 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 / 232 ˚C

  140 ˚F / 60 ˚C