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
Activating this element will cause content on the page to be updated.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
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