Smoked Chili Antelope Kabobs

Marinade:

  • 1 (14.5 oz.) can stewed tomatoes
  • 1/2 tsp. ground cumin
  • 1/2 tsp. black pepper
  • 3 cloves garlic, peeled
  • 1/2 medium onion, cut into large pieces
  • 1/2 c. lime juice
  • 3 Tbsp.orange juice
  • 2 Tbsp. red wine vinegar
  • 3 canned chipotle chilies
  • 2 tsp. juice from the can of the chipotle chilies
  • 1 tsp. mexican oregano
  • 1 tsp. kosher salt

Combine all ingredients into a food proccessor and blend until mixture becomes a thick puree.

Kabobs:

  • 2 lbs. antelope, cubed
  • 1 (1 pint) pkg. cherry or grape tomatoes
  • 1 bell pepper, any color
  • 2 zucchini

 

Place the antelope and 1 cup of the marinade in a medium sided bowl or a zip-top plastic bag. Marinade the meat overnight. Reserve remaining marinade for basting meat while cooking. The next day drain the marinade from the meat and discard. Heat a grill to medium high heat. While heating wash the tomatoes and set aside. Remove the stem, seeds and membrane from the bell pepper and cut it into 3/4 inch wide slices and set aside. Cut or slice the zucchini into 1/4 inch thick slices or wedges. Place ingredients on skewers alternating between them to give a colorful and unique look. Place the skewers on a hot grill and cook for about 8 minutes on the first side. Rotate the skewers 180 degrees and cook the second side. With the reserved marinade baste the skewers. (The basting marinade should NOT be the marinade that the raw meat has been soaked in.) Continue to grill until the meat and vegetables reach your desired doneness. When your kabobs are done, remove them from the grill and serve. Please remember that the skewers will be very hot and not to touch them with your bare hands.

Tips:

  • To prevent breaking, the zucchini should be cut into 1/4 inch thick slices. This will also make skewering easier.
  • When skewering you will want to enter the skewer from the inside of the bell pepper. Entering the skewer from the outside will cause the bell pepper piece to break.
  • When skewering make sure you leave a small gap between each ingredient to allow for even cooking. While basting, this will allow your marinade to reach all areas of the vegetables and meat.

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