Steak and burgers are what usually come to mind first when people think about grilling. But if you really want to mix things up a bit for the Memorial Day weekend barbecue, give kebabs a try. Not only are they easy to put together, it looks like you have been preparing your meal all day.
My co-worker and friend, Brad Dokken, the Herald’s outdoor editor, passed along this recipe for venison kebabs that he was sent by the folks at www.winkelman.com. The Winkelmans, in case you don’t know it, are outdoor experts who started out with fishing and have expanded into hunting.
And as you hunters know, one of the reasons people hunt and fish is because they like the taste of the game when itâ€™s prepared right.
1 cup red wine vinegar
Â½ cup honey
Â½ cup soy sauce
Â¼ cup ketchup
Pepper to taste
5 garlic cloves, minced
1Â½ to 2 pounds venison steak, cubed
10 to cherry tomatoes
10 to 15 fresh mushrooms
Â½ medium green pepper, cut into pieces
1 small zucchini, cut into pieces
1 large onion, cut into wedges
8 to 12 small new potatoes parboiled
In a large zip-top bag, add vinegar, honey, soy sauce, ketchup, pepper, garlic
and set aside a Â¼ cup for marinade for vegetables. Set aside Â½ cup for
basting. Place meat in bag and seal refrigerate for 4 or more hours. One
hour before grilling toss vegetables with Â¼ cup reserved marinade. Drain and
discard marinade from meat.
Thread meat and vegetables on skewers. Grill over medium to medium high for
15 to 20 minutes or until done. Baste with remaining marinade during grilling.
Serve with a pasta salad.