Today was our first day grilling for the year and I went all out . . . with super simple foods that don’t have many ingredients, and are a cinch to put together! Let’s talk elk kabobs!
I admit that I am still not a grill aficionado. Far from it, but the more I get out there and experiment, the more confident I become. My husband and I bought a Traeger grill a few years ago and it’s been really fun learning how to use it and get that nice smoky flavor with everything we grill.
I have to interject here — I grew up saying “BBQ” and have had to come around to this whole “Grill” thing. My husband is rubbing off on me!
My favorite things to grill are veggies (go figure), burgers, fish, and steaks. This summer I have made some grilling goals:
- grill 2-3 times a week, minimum
- get creative on the grill
- get some grilled desserts in my arsenal
- learn how to grill the perfect fruit – PEACHES
- make simple meals on the grill
- get a grilling basket and experiment
- more KABOBS – my kids love food on sticks, and they look fun and pretty, so I want MORE
- feel confident so that I can grill for anyone, anytime!
Today I made these easy elk steak kabobs. The secret to kabobs is soaking your skewers for about an hour before hand so that they don’t burn too badly on the grill.
- 4 elk sirloin steaks (beef works too)
- Balsamic dressing/marinade -- I love Tessemae's
- wooden skewers
- Veggies/fruit cut into chunks:
- bell peppers
- A couple of hours before grilling, cut up steaks into 1" cubes and throw into a gallon sized ziplock bag.
- Add ½ c balsamic dressing to the bag, close it, and squish the dressing around so that it covers all the pieces.
- Soak skewers in cold water for an hour before grilling.
- Fire up the grill to high heat.
- Cut up your veggies/fruit into 1-2" chunks/cubes.
- Take your skewers and start threading veggies and meat onto them, leaving a few inches on one of the ends to turn them with.
- Once threaded, place them on the grill and close the lid.
- Turn every few minutes until the meat is cooked through and veggies are tender. This will depend on the size of the meat chunks, and the heat of your grill. My traeger takes a little longer to cook things than a gas or electric grill will. These took about 15 minutes total for me.
That’s all there is to it! Get out there, get creative, and let me know what you make — I would love more inspiration. Keep things simple and fresh. These weren’t hard, had great flavor, and make good leftovers!