1 Tablespoon Chili Garlic Sauce
1 Pieces fresh ginger
5 Onions, green
1 Cup soy sauce
1/2 Cup sugar
1 Tablespoon Sriracha
2 lime, juiced
3 Clove garlic
3 Pound Elk Sirloin
3 Small zucchini
15 Mushrooms, fresh
Combine all marinade ingredients in a blender. Blend on high until smooth.
Cut elk sirloin and zucchini into 1 inch cubes. Wash mushrooms and remove stems. Add elk, zucchini, and mushrooms to a ziplock bag. Pour marinade over and allow to sit for 4 to 24 hours, refrigerated.
When ready to cook, start the Z Grill on Smoke with the lid open until a fire is established (4-5 minutes). Turn temperature to High and preheat, lid closed, for 10 to 15 minutes.
Skewer mushrooms, zucchini and elk, each on their own respective skewers. Grill all skewers on high for 5 minutes; turn and continue to cook the elk until it reaches an internal temperature of 140 degrees. Continue to cook vegetables until desired doneness. Enjoy!