elk kabobs


  • 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!

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