Greek inspired Elk Shish Kabobs are such a simple and healthy dish to cook up for a weeknight or weekend meal. This recipe is so tasty and easy to prepare using simple marinade ingredients that include olive oil, dried oregano, dried thyme, salt, garlic and lemon zest. Mix the marinade over the cubed elk meat and let it marinate for at least an hour or overnight.
And of course, if you don’t have elk, substitute venison, antelope, moose or bighorn sheep meat.
Stoke up the barbecue to high heat and quickly grill the fragrant cubed meat until golden brown. If you are looking for the perfect side dish to accompany these tender elk bites add some vegetables to the high heat grill like onions, tomatoes, cauliflower and bell peppers. Simply coat the veges with a little olive oil and season with salt and pepper.
Ingredients
- 1 1/2 lbs boneless elk, cut into 3/4 in pieces
- 2 tsp oregano
- 1 tsp thyme
- 1 tsp sea salt
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp lemon zest
- 6 wooden skewers, soaked in water
Instructions
- Combine oregano, thyme, salt, garlic, olive oil and lemon zest in a small bowl. Add the cubed elk meat to the bowl and stir to coat. Cover with plastic wrap and marinate in the refrigerator for 1 hour or overnight.
- Remove the elk and thread onto wooden skewers. Set aside.
- Heat barbecue to high heat. Set the elk skewers on the grill grate and cook for 5 minutes rotating and cooking for an additional 5 minutes until browned. Remove from heat and let rest for 10 minutes before serving.
Notes
- Don't want to fire up the grill? You can also cook the elk in a hot skillet. Cook the elk for 5 minutes before turning and cooking for an additional 4-5 minutes until browned. Remove from heat and let rest for 10 minutes.
- Serve these flavorful elk skewers with other grilled vegetables like onions, tomatoes, cauliflower, bell peppers etc.
- Substitute elk meat for venison, antelope, moose or bighorn sheep.