These elk backstrap skewers are seasoned with a simple dry rub that includes oregano, onion powder, garlic powder, kosher salt and a pinch of brown sugar. I grilled these skewers over a low charcoal fire along with some sweet onion. If you like a subtle hints of rosemary, go ahead and add a few sprigs to the grill. When the meat is medium rare, remove from heat and serve with some grilled Naan Bread.
- 1 – 1/2 lbs elk backstrap, cut into 1inch cubes
- 1 tablespoon oregano
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1/2 teaspoon brown sugar
- 1/2 teaspoon kosher salt
- 1 large onion, cut into chunks
Mix all seasonings together in a small bowl. Cut elk meat into 1 inch cubes and add dry rub to the meat. Be sure to massage the seasonings into the meat and then let the meat marinade for 30 minutes to an hour. When you are ready, heat up your charcoal grill. Skewer elk meat and let it rest at room temperature for 15 minutes prior to grilling. ~Enjoy!