Oriental Elk Kabobs
½ c red plum jam
3 T hoisin sauce
½ tsp hot chili sauce with garlic
¼ tsp garlic powder
2 lbs elk sirloin steak
20 fresh whole mushrooms (8 to 10 oz)
8 green onions, cut into 20 1/2- inch pieces
2 medium red peppers, cut into 20 1-inch pieces
1 yellow, orange or green pepper, seeded and cut into ten 1-inch pieces
10 skewers
In 1-qt saucepan, combine first four ingredients for sauce. Cook over medium heat for 3 to 4 minutes, or until bubbly, stirring frequently. Reserve half of sauce for basting and half for serving.
Assemble kabobs by threading meat and vegetables evenly on skewers. Prepare grill for medium direct heat. Spray cooking grill with nonstick vegetable cooking spray. Grill kabobs for 6 to 8 minutes, or until desired doneness, turning kabobs and basting with sauce once or twice. Serve kabobs with reserved sauce.