Seriously, who doesn’t love meat-on-a-stick like the practical and popular shish kebab?
The ‘Shish’ (SHEESH) comes from the Turkish word şiş (sword or skewer) and ‘Kebab’ refers to a variety of roasted meats including wild game. Put the two together and fire up the grill for a flavor explosion of middle eastern cuisine with these Greek style Elk Kebabs. The prep is quick and the grilling even quicker.
Some of the best kebab eats come from the various cuts of Elk Sirloin all the way from the top to bottom. The 1” sized cubes only need a short soak in the marinade giving each meaty piece a distinct bright and savory infused flavor. The marinade is a simple combo of olive oil, lemon juice, garlic and savory-earthy Greek oregano.
Since the grill is hot, why not skewer a variety of your favorite veges to add to the mix. Some of my favorites are red onions, zucchini and cherry tomatoes. Serve the bite sized grilled goodies with naan bread and a light and creamy yogurt sauce to complete the savory meal.
Slice the boneless elk into 1-inch pieces and set aside.
In a small bowl, whisk together ½ cup olive oil, lemon juice, lemon zest, vinegar, minced garlic, Greek oregano and salt. Add the elk to a large bowl or freezer bag and coat the meat with the marinade. Marinate the meat for 1-2 hours in the refrigerator.
In a bowl, combine all yogurt sauce ingredients and refrigerate until ready.
Thread the elk onto skewers and discard any remaining marinade. Thread the vegetables separately onto skewers, drizzle with remaining olive oil and season with salt. (If using wooden skewers, soak in water for 10 minutes prior to threading.)
Preheat grill to medium-high heat. Add the skewered meat and vegetables and grill 8-10 minutes, rotating throughout to ensure even cooking.
Serve the grilled elk with vegetables, naan bread and yogurt sauce.
Ingredients
- 1 1/2 lbs boneless elk, cut into 1-inch pieces
- 1/2 cup extra virgin olive oil, + 2 tbsp
- 2 tbsp freshly squeezed lemon juice
- 1 tsp lemon zest
- 2 tbsp dried Greek oregano
- 1 tsp kosher salt
- 1 large red onion, quartered into 1-inch pieces
- 2 small zucchinis, sliced into 1/4-inch rounds
- cherry tomatoes
- Naan bread or pita bread
- Crumbled feta cheese, optional
Yogurt Sauce
- 1 1/2 cups plain Greek yogurt
- 1 clove garlic, finely minced
- 1 tbsp fresh dill, minced
- 1 tsp white vinegar
- 1 tsp juice from a lemon
- 1/2 tsp kosher salt
Instructions
- Slice the boneless elk into 1-inch pieces and set aside.
- In a small bowl, whisk together ½ cup olive oil, lemon juice, lemon zest, vinegar, minced garlic, Greek oregano and salt. Add the elk to a large bowl or freezer bag and coat the meat with the marinade. Marinate the meat for 1-2 hours in the refrigerator.
- In a bowl, combine all yogurt sauce ingredients and refrigerate until ready.
- Thread the elk onto skewers and discard any remaining marinade. Thread the vegetables separately onto skewers, drizzle with remaining olive oil and season with salt. (If using wooden skewers, soak in water for 10 minutes prior to threading.)
- Preheat grill to medium-high heat. Add the skewered meat and vegetables and grill 8-10 minutes, rotating throughout to ensure even cooking.
- Serve the grilled elk with vegetables, naan bread and yogurt sauce.