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Beef | August 22, 2011

Grilled Teriyaki Elk Kabobs

5 from 1 vote

Course Main Course
Grilled Teriyaki Elk Kabobs
Grilled Teriyaki Elk Kabobs

Disclaimer: If you are offended by hunters, stories about hunting, pics of hunted animals, etc. , you may want to pass on reading this post…

Carpet Shoes. Camo. Face Paint. August 20th. The opening weekend of the deer bow hunt in Utah.
A joyous time for the Foster fam. Well, at least for the males in the fam.First the deer hunt, and then in a few weeks, the elk hunt.
The hunt is on. Today, I ran down to my basement and opened the freezer, I let out a yelp when I saw this:

My nephew, Nick “harvested” a buck on Saturday, the opening day of the hunt.
Oh happy day.
In honor of Nick, slayingharvesting (huter talk) a deer, I prepared these tasty kabobs for Sunday dinner. No, I didn’t use Nicks venison, just some elk steaks we had in the freezer. Now you know I’m not a fan of wild game, but after marinating these in my special sauce, and Grant working his magic on the BBQ, we ended up with some really delish kabobs on the table.
Happy Huntin’ !
The Clampetts.

Grilled Teriyaki Elk Kabobs

Nick’s deer on the opener.

Update-Monday night, Jake got a deer as well.

Want to read more about my hubs obsession with hunting? This post tells it all.

5 from 1 vote

Grilled Teriyaki Elk Kabobs

Course Main Course


For assembly of kabobs:

  • 12-14 10 inch wood skewers soaked in cold water for at least 15 minutes


  • 1/2 cup ketchup
  • 1/4 cup soy sauce
  • 1/4 cup A-1 or Heinz 57 Steak Sauce
  • 2 tablespoons Worcestershire Sauce
  • 1/3 cup brown sugar preferably dark brown
  • 2 tablespoons canola oil
  • 1 clove garlic optional
  • salt and fresh ground pepper

For kabobs:

  • 2 lbs red meat elk, venison, beef cut into 1 inch cubes
  • fresh veggies and fruit:
  • 1 pineapple chunked
  • 4 peppers total- assorted colors red, orange, yellow, green seeded and cut into chunks
  • 1 cupgrape tomatoes
  • 1 large sweet onion chunked
  • 8-10 fresh mushrooms washed


  1. Mix all marinade ingredients together in a bowl, or a large Ziplock bag.
  2. Add the cut up meat to the marinade and let sit for at least 1 hour, and up to 24 hours.
  3. When ready to assemble, thread meat and vegetables onto skewers.
  4. Grill on medium high heat for about 5-6 minutes per side, turning once.

Recipe Notes

-We have found over the course of YEARS of cooking (and overcooking) wild game, the best way to prepare steaks is to sear or cook in a short amount of time over high heat. Marinating helps tremendously.

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Recipe Rating

  1. 5 stars
    This is seriously the most delicious marinade. I’ve tried so many others and never found one so flavorful. I can’t say we have used this with elk meat, but we use it for steak and chicken all the time. The best recipe!!