Elk Kabobs In Wine Marinade or Cajun Style

All year barbecue season features steaks, burgers, and KABOBS!
Here are two of my favourites.

With the right combination of marinated meat, sweet pepper sections, and onion, up to 3 people can be served with just a pound of sirloin, or similar tender cut.



Ingredients For Elk Kabobs In Wine Marinade

1 lb elk sirloin steak, cut in one inch cubes or smaller
1/2 cup dry white wine
1 1/2 tbsp olive oil
1 tsp dry oregano
2 cloves garlic, minced
1/2 tsp salt
1/4 tsp black pepper
Spanish or red onion sections, sweet pepper sections (depending on availability - red, green, yellow, orange)

Method For Elk Kabobs In Wine Marinade

Combine elk cubes with next six ingredients.
Put in a small plastic freezer bag, draw out air and tie off.
Refrigerate for 4 to 6 hours, turning occasionally.

Drain marinade from meat and save.
Skewer meat along with onion and sweet pepper sections as desired.
Note: if bamboo skewers are being used, be sure to first soak them in water for 15 minutes.

Barbecue over medium heat.
Baste with reserved marinade while cooking.





Ingredients For Cajun Elk Kabobs

1 lb elk sirloin steak, cut in one inch cubes or smaller
1/2 cup spicy tomato garden cocktail juice
1 tbsp Worcestershire Sauce
1 1/2 tbsp lemon juice
1 1/2 tbsp olive oil
1 clove garlic, minced
1 1/2 tsp Cajun seasoning blend
1/4 tsp ground thyme
Spanish or red onion sections, sweet pepper sections (depending on availability - red, green, yellow, orange)

Method For Cajun Elk Kabobs

Combine elk cubes with next seven ingredients.
Put in a small plastic freezer bag, draw out air and tie off.
Refrigerate for 4 to 6 hours, turning occasionally.

Drain marinade from meat and save.
Skewer meat along with onion and sweet pepper sections as desired.
Note: if bamboo skewers are being used, be sure to first soak them in water for 15 minutes.

Barbecue over medium heat.
Baste with reserved marinade while cooking..