Ingredients
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Main
These Easy Sticky Teriyaki Elk Skewers are my go-to when I want something fast, flavorful, and perfect for the grill—ready in about 30 minutes total! The hot-fast method keeps the lean elk super tender and juicy, while the quick teriyaki-honey glaze brushed on at the end gives you that glossy, sticky caramelized finish everyone craves. Inspired by classic teriyaki but tweaked for wild game, it’s got that sweet-savory umami punch from teriyaki, honey, garlic, and sesame oil, with a little optional heat and gorgeous charred bell peppers and red onion for balance and crunch. Garnish with sesame seeds and green onions, then serve it up with rice or a fresh slaw.
Instructions
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01
Preheat the Kamado Joe. Stabilize the grill at 450–500°F with the vents open for direct cooking. Lightly oil the grates once hot.
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02
In a zip-top bag or bowl, mix teriyaki sauce, honey, sesame oil, garlic, and optional chili peppers for heat. Reserve about ¼ cup of the marinade for later.
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03
Add elk cubes and toss to coat. Let sit 10–15 minutes at room temperature.
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04
Thread elk onto skewers, alternating with bell pepper and onion.
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05
Place skewers directly over the heat. Grill for about 8-12 minutes, rotating for even char. During the last 1–2 minutes, brush skewers generously with the reserved marinade. (Pull at ~125–130°F internal.)
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06
Remove from the grill and rest 2–3 minutes. Garnish with sesame seeds and chopped green onion if desired and serve.
