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Teriyaki Elk Kabob

Serves: 5
Total Calories: 202

Ingredients

1 1/2 pounds elk steak, cubed
2 green peppers, cubed
15 cherry tomatoes
1/2 pound fresh mushrooms
1 medium onion, cubed
zucchini, cubed
cucumber, cubed
pitted olives (whole)
red peppers, cubed
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Teriyaki Marinade:
1/2 cup soy sauce
2 tablespoons molasses
1/4 cup oil
2 teaspoons ground ginger
2 teaspoons dry mustard
6 garlic cloves, minced

Directions:

Marinate meat for 15 minutes. Drain. Place ingredients on skewers, alternating meat and vegetables. Grill 5–10 minutes, turning frequently and basting with Teriyaki Marinade.

Teriyaki Marinade:
Combine ingredients. Set aside.


Fun Fact: Wyoming is home to the world’s largest single elk herd. The National Elk Refuge, located just outside the town of Jackson, is the largest established elk preserve in North America. Up to 9,000 elk winter on the refuge, and visitors can enjoy close-up views on daily sleigh rides from December through April.

Nutritional Facts:

Serves: 5
Total Calories: 202
Calories from Fat: 108

This Teriyaki Elk Kabob recipe is from the Best of the Best from the Plains Cookbook Cookbook. Download this Cookbook today.


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