Elk Skewers with Red Bell Pepper Chimichurri
Spoon this colorful Chimichurri over freshly grilled meat for a simple and healthy dish that you can cook up any night of the week.
Servings: 4
Ingredients
- 1 lb boneless elk, cut into 3/4 inch chunks
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp chili powder
- 1 tsp granulated garlic powder
- 1/4 cup extra-virgin olive oil
Red Bell Pepper Chimichurri
- 1/4 cup cilantro, finely chopped
- 1/4 cup flat-leaf parsley, finely chopped
- 1/4 cup red bell pepper, finely chopped
- 1 garlic clove, minced
- 3/4 cup extra-virgin olive oil
Instructions
- Combine all chimichurri ingredients in a bowl and stir to blend. Cover and place in fridge for 1 hour or overnight before serving.
- Combine cumin, coriander, chili powder, garlic powder and salt in a bowl. Coat the elk with olive oil and then rub with the seasoning mixture. Thread the elk onto wooden skewers and set aside.
- Heat barbecue to high heat. Set the elk skewers on the grill grate and cook for 4-5 minutes rotating and cooking for an additional 4-5 minutes until browned. Remove from heat and let rest for 10 minutes.
- Serve the Elk Skewers with the chimichurri sauce.
Notes
- Slice the cooked skewered meat and serve with the chimichurri sauce in grilled flour tortillas. Top each one with a crumbled Queso Fresco cheese.
- Don't want to fire up the grill? You can also cook the elk in a hot skillet. Cook the elk for 4-5 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 skewered onions.