Game Kebabs with Couscous and Grilled Zucchini

I’m starting to feel as if our ideal grilling nights are numbered.  The temps are dropping and precipitation increasing.  So Carpe Diem those beautiful evenings and fire up that grill!  That’s what we did last night to prepare some tasty Game Kebabs.


Marinated Antelope Kebabs
Grilled Zucchini
Lemon Parsley Couscous
Cucumber Dill Sauce

Antelope Marinade

1/2 cup Red Wine
1/2 cup Balsamic Vinegar
Dash of Soy Sauce
2 tablespoons Olive Oil
4 cloves chopped fresh Garlic
Salt and Pepper

Marinate for about 4-6 hours in sealed container in fridge.  Then remove and place on skewers.  Let sit at room temperature until ready to grill. I heard that you should never cook cold meat over high heat as the change in temperature causes the meat to seize up which decreases its tenderness.

Grill over Medium High heat for a few minutes per side.

Lemon Parsley Couscous

Couscous cooks 1 to 1… so 1 cup of couscous to 1 cup of water
Bring water to a boil
Stir in couscous
Remove from heat
Cover and let stand for  5 minutes

After the couscous has cooked add juice from half a lemon and 2 tablespoons of fresh chopped parsley.  Add salt and ground pepper to taste.

Season zucchini with olive oil and salt and pepper.  After flipping Kebabs once, add sliced zucchini.  Grill for a few minutes per side depending on thickness of slice.

Cucumber Dill Sauce

1 cup of nonfat plain greek yogurt
Handful of diced cucumber
1 clove of garlic chopped
1/2 teaspoon of dill
Squeeze of lemon juice

Salt and Pepper

Let sit in fridge while everything cooks.  Allow time for flavors to combine.


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2 Responses to Game Kebabs with Couscous and Grilled Zucchini

  1. Marci Johnerson says:

    So, I am pretty excited about the cucumber dill sauce….but….I noticed there is no dill in the recipe. Is this a typo? I think I will make it and just add a little dill. Any suggestions of how much?


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