Get out that grill!!!! Time for some outdoor cookery!!!!
Elk Kabobs
1 lb - 1 1/2 lbs. Elk Steak, cut into 1 1/2" square cubes
Large red peppers, cut into 1 1/2 " squares
Large green peppers, " " "
Large purple onion, quartered, cut into 1 1/2" squares
Canned large button mushrooms
Worcestershire sauce
Onion Powder
Garlic Powder
Smoked, ground Chipotle red pepper
Seasoned Salt
Wild rice
Make a marinade of the worcestershire sauce, onion powder, garlic powder, and chipotle powder to taste. Take the cubed elk and put in a ziploc bag with the marinade; squeezing out all air. Let marinate in 'fridge at least 8 hours, turning bag occassionally.
Prepare rice; keeping warm and covered. Slide elk on oiled kabob skewers or water soaked wood skewers, reserving marinade, and alternate with the peppers, mushrooms, and onions. Firm cherry tomatos may also be slid on. Spray entire kabob with oil; drizzle rest of marinade over kabobs. Sprinkle with seasoned salt. Grill on lowest rack of grill over medium hot coals for 3-4 minutes a side, turning twice.
Serve on a bed of wild rice. Enjoy!!!
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