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Elk Kabobs

Elk Kabobs

By Traeger Kitchen

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.

Prep Time

10 Min

Cook Time

20 Min

Pellets

Mesquite

Ingredients

This recipe serves:

2

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Units of Measurement:
main
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

Steps

  • 1

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

  • 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

    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 / 232 ˚C

    140 ˚F / 60 ˚C

My Notes


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