Venison Shish Ka Bob
Yield
10 servingsPrep
30 minCook
20 minReady
Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | pounds |
venison
cut in large chunks |
|
| 6 | each |
onions
quartered |
|
| 10 | each |
jalapeño pepper
cut in half |
*
|
| 4 | each |
green bell peppers
large sliced |
|
| ½ | cup |
soy sauce, tamari
|
|
| ½ | cup |
vegetable oil
|
|
| 1 | tablespoon |
sugar
|
|
| 1 | teaspoon |
ginger
ground |
|
| 1 | teaspoon |
dry mustard
|
|
| 1 | tablespoon |
garlic powder
|
|
| ½ | teaspoon |
cayenne pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.3 | kg |
venison
cut in large chunks |
|
| 6 | each |
onions
quartered |
|
| 1E+1 | each |
jalapeño pepper
cut in half |
*
|
| 4 | each |
green bell peppers
large sliced |
|
| 118 | ml |
soy sauce, tamari
|
|
| 118 | ml |
vegetable oil
|
|
| 15 | ml |
sugar
|
|
| 5 | ml |
ginger
ground |
|
| 5 | ml |
dry mustard
|
|
| 15 | ml |
garlic powder
|
|
| 2.5 | ml |
cayenne pepper
|
|
Directions
Marinate meat for at least 4 hours.
Alternately place vegtables and meat on Ka-Bob skewers.
Marinate in sauce above.
Cook on open grill over hot coals turning often until done.
Note: Make sure to have enough! I sometimes add slices of jalapenos for a extra kick.
