Combine marinade ingredients in a large bowl and whisk.
Trim the excess connective tissue (all white from the meat) from the 2lbs of elk chuck/round/sirloin steak and cut pieces into 1”-1 ½”
Place meat in a bowl with marinade and mix with hands. Marinate for 60-90 minutes.
In a cast iron skillet, par-cook ½ lb of thick cut applewood smoked bacon. Cook over medium heat and remove from skillet when the bacon is halfway done. Looking for a little color on both sides and the fat starting to turn translucent.
Place bacon on paper towels to remove excess grease and let cool. Cut bacon into 1 inch strips.
Cut onion in half, then with cut face down, cut into thirds (3 wedges per half). Take the outer sections and place in a bowl for kabobs. Take small inner sections and slice thinly for salad.
Using a flat metal skewer, build the kabobs with a combination of the meat, onions, and bacon. There should be several pieces of meat together then a piece of bacon and onion. Flat metal skewers are reusable and are easier to turn on the grill.
Cook over a charcoal grill for best results (around 450 degrees F). Allow coals to burn down, oil grate and start cooking.
Turn the kabobs 4 times, allowing each side to cook for 3 minutes. The outside should have a crispy edge and the middle should be medium rare.
In a large salad bowl, combine 1 bag of arugula and 1 bag spinach, 2 rough cut heirloom tomatoes, juice from ½ of a lemon, and ⅓ cup feta cheese.
Lightly coat with olive oil, add salt and pepper to taste and thinly sliced Vidalia onion as garnish.