Daily Archives: November 3, 2016

These Elk Kebabs are a quick dinner or lunch, packed with flavour! A leaner & different (for some) alternative to beef or lamb. Watch the video here.

Elk Kebabs – in the oven

4 servings

Elk Kebabs – in the oven


  • 1 lb lean ground Elk
  • 1/2 tsp all-purpose seasoning, your choice
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • 2-3 garlic cloves, crushed
  • 1 large onion, cut into chunks
  • 6-8 mushrooms, halved
  • black pepper to taste
  • 1 tbsp ketchup
  • 1 tsp vegetable oil for baking pan


  1. If you are using wooden skewers, soak them in water before you start. 20 minutes minimum, 2 hours is great.
  2. Add ground elk and first 6 ingredients to a bowl, mixing well.
  3. At this point you can refrigerate for up to 24 hours.
  4. If you are cooking right away, start building your kebabs.
  5. Divide the meat mixture into 8 even pieces.
  6. Alternate the vegetables with the meat mixture. 2 meat sections per kebab.
  7. Bake in pre-heated oven of 350°F for 30-40 minutes.
  8. I like to turn my kebabs at the halfway mark, for even browning.
  9. Oven times may vary.
  10. Serve hot or warm, in a tortilla or pita.
  11. Kebabs are also great with rice and a salad.
  12. Feel free to top the kebabs with any sauce or condiment that you like. Enjoy!


I used lean ground elk. You can use any other red meat that you like.

The less fat your ground meat has in it, make sure that you do not overcook it, or your kebabs will be dry.

Feel free to add other vegetables to your kebabs such as zucchini, eggplant or sweet peppers.

This would also be great on the grill.

Recipe Management Powered by Zip Recipes Plugin

Some ingredients that I use, online:

Club House Organic Ground Cinnamon 40g & Splendor Garden Organic Oregano, 13gm & Club House Organic Thyme Leaves 20g

Previous video & recipe.
(This post is not sponsored.)

Till next time,