Nilgai Kabobs
  • 2 to 3 pounds Nilgai Meat
  • 1 Cup Water
  • 1/2 Cup Soy Sauce (or Teriyaki Sauce)
  • 1/2 Cup Sugar
  • 1 Tsp. Ginger
  • 1 Tsp. Garlic Powder
  • 1 Sweet Onion (or 1015 onions)
  • 2 Bell Peppers
  • 1 Large Can Chunk Pineapple
  • 1 Package Cherry Tomatoes
  • 1 Link Polish Sausage

Marinate Nilgai: Mix 1/2 cup soy sauce (or teriyaki), 1/2 cup sugar, 1 tsp ginger, 1 tsp garlic powder. Marinade for 1.5 - 2 hours.

Soak skewers for 30 minutes to make sure wood doesn't burn over the fire.

Cut meat, sweet onions (or 1015, if available), bell peppers, pineapple, cherry tomatoes & cooked sausage into bite sized chunks. Arrange ingredients onto skewers

Arrange kabobs on grill and cook over slow coals. Be careful not to over cook meat as it is very lean. Baste lightly with Italian dressing 2-3 times during course of grilling to keep food moist.

Serve directly off grill - do not let kabobs sit & cool. Tell stories & enjoy company.

*Can also be made with deer venison.

  • Jerry

    This is by far the best way that we have
    enjoyed the delicious nilgai meat.
    We did use a fresh pinapple, rather than
    the canned. Always remember to treat nilgai just like beef. Since it has no
    fat, do not over cook.

    0 Like

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