Traditional Indigenous Recipes

Meat and Vegetable Kabobs

This is a dish your kids can help make, although teach them that skewers can be sharp!

Ingredients:

Long metal skewers

Meat of your choice (elk, deer, buffalo, turkey, etc. Salmon works nicely, too) cut into cubes

2 red, yellow and/or green bell peppers seeded and cut into squares

2 cups large whole mushrooms

2 zucchinis cut into chunks

2 yellow crooked-neck squash cut into chunks

Marinate meat in either a baggie or covered bowl with marinade of your choice for at least four hours.

Pre-heat the grill by allowing coals to burn for 15-20 minutes.

Oil the skewers with vegetable oil then thread meat and vegetables onto separate skewers (since meat and vegetables need different cooking times) and “paint” on a thin layer of olive oil and sprinkle with pepper and other spices.

Place the meat kabobs onto the rack and turn every eight minutes until meat is done.

Put vegetable skewers on rack the last time you turn the meat. Vegetables will cook for 3 to 15 minutes, depending on what you are cooking. (peppers and onions cook quickly; potatoes and carrots longer),


Be sure to wear oven mitts when handling hot skewers.

*If you use fish, the cooking time is less, around 2-3 minutes depending on the thickness of the meat.