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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.