INGREDIENTS:

• Elk steaks
• Raw vegetables cut into chunks  zucchini, onions, green peppers  and cherry tomatoes
• 1/3 cup vegetable oil
• 1/4 cup soy sauce
• 1/4 teaspoon oregano
• 1/4 teaspoon basil
• 1/4 teaspoon rosemary
• 1/4 teaspoon thyme

Directions:

Cut the elk steaks into 1 or 2-inch pieces. Combine the oil, soy sauce and seasonings, and then marinate the elk overnight in a refrigerator. The raw vegetables can also be marinated with the meat if desired. If putting the vegetables and meat on the same skewer, microwaving the zucchini, onions and green peppers for a few minutes will help ensure even cooking on the grill. The cherry tomatoes need no precooking. If using separate skewers for each item, extend the cooking time for each item as needed Cook the Ka-bobs for about 20 minutes over grill medium heat, turning three or four times.