INGREDIENTS:

KEBABS

• 1.5 lb moose meat steak, cut into bite-size chunks
• 2 medium zuchinni, sliced into thick rounds
• 8 oz of mushrooms, halved (unless small, keep whole)
• 1 pint cherry tomatoes, whole
• 1 large red onion, cut into chunks

MARINADE

• ¼ cup Yoshida sauce
• 2 ½ tbsp Worcestershire sauce
• ¼ cup Olive oil
• Garlic salt, to taste
• Brown sugar, to taste
• Montreal steak seasoning, to taste

INstructions:

PREP DAY BEFORE

1. Cut moose meat steak into bite-size chunks and place in bowl
2. Mix all marinade ingredients together then pour over moose meat
3. Cover moose meat bowl, place in the refrigerator, and let marinate over night

NEXT DAY

1. Soak wooden skewers in water for at least 30 mins
2. Cut up vegetables: slice zucchini into thick rounds; cut mushrooms in half, chop onion into bite-size chunks
3. Thread everything onto the wooden skewers, alternating the meat and vegetables.
4. Throw on the grill, cook to your liking and enjoy!

NOTE: With this versatile recipe, you can substitute moose meat and vegetables listed for other meat and vegetables of choice.