Marinated Pronghorn Kabobs

From the kitchen of Staffer Jackie Laine:

I made pronghorn kabobs and this marinade is so fantastic, I must share it! It comes from MeatEater. I marinaded the jalapeños in a separate bag as I personally didn’t want that flavor overwhelming all of the other items. If you use wooden skewers, soak in water for 30 minutes prior.

2.5 lbs meat

1 red onion

8 oz. baby portabellas, halved

1 sweet bell pepper

2 jalapeños

Marinade:

1.5 c canola oil

3/4 c red wine vinegar

3/4 c soy sauce (I actually ran out of soy sauce so I used part soy sauce, part Worcestershire)

1/4 c brown sugar

4 tsp minced garlic

3 sprigs fresh rosemary, minced (I used dried rosemary from my garden)

2 tsp salt

2 T coarse black pepper

Marinade ALL ingredients (not just the meat) for 4-12 hours, making sure to toss throughout that time to mix. Grill on high heat for 6 minutes, turning often to cook all sides.

Enjoy!