Shishkebabs- Fun and summery!

Elk and fruit shishkebabs

Shishkebabs are fun to make and fun to eat! My kids love pulling off each piece (I hold the sticks for them), and they’re easy to eat outside as well.  They remind me of the summer I worked in a camp kitchen at Mt Gilead that they had a Hawaiian theme- the Thursday night of each camp was luau night, complete with hundreds of skewers of meat and fruit.

For this family-sized version I’m using elk (does this put me into the redneck real food blogger category again?) here, but chicken, beef, venison, etc would work too.
I marinated in a mix of garlic, lemon juice, salt, pepper, and honey for 24 hours- but feel free to add whatever sounds good and overnight is usually plenty of time.

If you’re going to grill them, soak the skewers in water for 20 minutes or longer so they don’t burn.  I’m just baking mine today.
Slice into chunks or strips, for strips weave them on as shown.

To bake I suspended over an 8×8 glass dish and baked at 375 degrees for 30 minutes. Your time will vary depending on how thick your meat is.

Allow to cool, then serve.

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