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Elk Yakiniku Kabobs with Arugula Spinach and Heirloom Tomato Salad

Thomas Horton
Elk kabobs prepared in the style of Japanese barbecue
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Prep Time 15 mins
Cook Time 15 mins
Marinating Time 1 hr 30 mins
Total Time 2 hrs
Course Appetizer, Main Course
Cuisine American, Japanese
Servings 4
Calories 723 kcal



  • 1 medium lemon juiced
  • 1 large orange juiced
  • cup soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp sunflower oil infused with garlic
  • 1 tsp Worcestershire sauce
  • 5 cloves garlic minced
  • 1 tsp black pepper freshly ground


  • 2 lbs elk steak chuck, round, or sirloin
  • ½ lb thick cut applewood smoked bacon


  • 3 medium Vidalia onions

Arugula Spinach and Heirloom Tomato Salad

  • 1 bag arugula
  • 1 bag spinach
  • 2 heirloom tomatoes
  • ½ lemon juiced
  • Olive oil
  • cup feta cheese
  • Salt and pepper to taste
  • Thinly sliced Vidalia onion as garnish


  • 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.


Calories: 723kcalCarbohydrates: 38gProtein: 62gFat: 38gSaturated Fat: 12gPolyunsaturated Fat: 6gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 49mgSodium: 1798mgPotassium: 2142mgFiber: 8gSugar: 21gVitamin A: 8253IUVitamin C: 93mgCalcium: 303mgIron: 10mg
Keyword Elk, Venison
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