Antelope Kabobs: Wild Game for the Grill

In a recent interview with Randy George we asked him what his favorite recipe was. He mentioned his go-to is Antelope Kabobs. They’re easy to cook, delicious and perfect for summertime cookouts and get togethers.  

Here is Randy’s recipe:


  1 3/4 cups Wish-Bone® Italian Dressing (or Italian dressing of your coice)

  1-1/2 pounds antelope backstrap or cut of your choice, cut into 1-inch cubes

  1/2 pound whole fresh mushrooms

  2 medium onions, cut into wedges

  1 medium sweet red pepper, cut into 1-inch pieces

  1 medium green pepper, cut into 1-inch pieces

  1 medium yellow summer squash, cut into 1/2-inch slices

·       In a large bowl, combine the antelope and Italian dressing turn to coat. Cover and refrigerate 8 hours or overnight.

·       On 12 metal or soaked wooden skewers, alternately thread beef and vegetables; discard marinade. Grill kabobs, covered, over medium heat until antelope reaches desired doneness (Randy prefers medium-rare), 10-12 minutes, turning occasionally. Serve with salad. 

As Randy says, it’s pretty hard to mess up this recipe!