Sesame Beef Skewers
I used elk for this recipe and it was delicious. You may find it easier to thread the meat onto the skewers if you marinade it first, then thread just before grilling.
8 – 10 (7-inch) bamboo skewers
1/2 cup soy sauce
4 garlic cloves, forced through a garlic press
2 tablespoons Asian (toasted) sesame oil
2 teaspoons minced fresh peeled gingerroot
3 tablespoons sugar
1 tablespoon plus 1 teaspoon red wine vinegar
1 tablespoon plus 1 teaspoon sesame seeds, lightly toasted
2 teaspoons black pepper
1 1/2 pounds boneless steak, cut into 1-inch cubes
DIRECTIONS
Soak bamboo skewers in water for 30 minutes. In a small bowl, whisk together the soy sauce, garlic, oil, gingerroot, sugar, vinegar, sesame seeds, and pepper. Thread the steak cubes loosely onto the skewers. Put the kebabs in a shallow dish just large enough to hold them, pour the marinade over them, coating them well, and let the kebabs marinate, chilled, turning them frequently, for 25 minutes.
Grill the kebabs on an oiled rack set about 6 inches over glowing coals, turning them, for 10 minutes. Alternatively, the kebabs may be broiled under a preheated broiler about 4 inches from the heat in the same manner.