Antelope Kebabs

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Antelope is on the menu tonight at our house! It’s my favorite type of game meat, and kebabs are my favorite way to eat it. The kids and husband like them too, so that’s always a win. I love recipes like this that are “chunkeable”—meaning I can do sections of it throughout the day—because #toddlers. I whip up the marinade and start soaking the skewers during nap time (unless you’re lucky enough to have metal skewers); cut the meat and veggies while they’re having a snack; and put it all together when they’re absorbed with LEGOs or books. When the hubby gets home from work, it’s all ready to be grilled and served with steamed rice.

The marinade is my adaptation of a few different ones I’ve tried.

5 from 1 vote

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Antelope Kebabs

Course Main Course

Cuisine Wild game

Servings 4

Ingredients

• 1/3 cup soy sauce
• 2 garlic cloves, minced
• 3 tbsp olive oil
• 2 tbsp honey
• 2 tbsp vinegar
• 1 tbsp freshly grated ginger root
• 1 1/2 tsp black pepper
• 1 lb. antelope steak (Back strap or sirloin tip cuts all work well - elk or venison may also be used)
• 3/4 cup fresh pineapple
• 2 cups favorite cut veggies (I like to use zucchini, red bell pepper, onion, and mushrooms)
• 10 bamboo skewers

Instructions

1. Combine all marinade ingredients. Mix well and set aside.
   

   2. Place 10-12 bamboo skewers in water to soak.

   3. Chunk your meat, pineapple, and veggies into 1-inch cubes. Place the meat and half of the marinade in a Ziplock or bowl and marinate for at least two hours.

   4. Skewer the meat, pineapple, and veggies according to your preference and brush the rest of the marinade over everything.

   5. Place on grill and cook for approximately 10 minutes, rotating skewers at the halfway point.
   

   Enjoy!

Master Cook Stainless Steel Skewers on Amazon