Honey Ginger Steak on a Stick

Honey Ginger Marinated Steak Kabobs

It's always fun to serve fun, hand held appetizers. With the big game coming up, here's an entertaining appetizer that's sure to be gone in an instant! You will need to prep for this ahead of time, so read on to see how to make delicious, honey ginger steak kabobs!

Of course, I put my own twist on this recipe that I found on the web years ago. We had a lot of venison steaks in the freezer that were already cut up into chops and chunks. I decided to marinate them and then grill them on kabob sticks. They were so tender and tasted delicious! Everyone loved them!

Here's the prep-you will want to marinade the meat for 12-24 hours. This works great for a tougher cut of steak (the recipe actually called for flank steak).

• 3 Tbsp. olive oil
• 1/4 cup soy sauce 
• 1/4 cup honey
• 2 cloves garlic, minced
• 2 Tbsp vinegar
• 2 teaspoons fresh ginger (I sub in ground ginger and it's ok too!)
• 1/2 tsp pepper
• 1/2 tsp salt (optional if you're using low sodium soy sauce).

If you're using bamboo sticks, presoak your kabob/skewer sticks so they don't burn!  I put 3-5 chunks of meat on each stick depending on the stick and size of meat chunks. Lay them on the hot grill and flip once. Cooking times vary depending on how well done you like your meat! If you're not sure, take a chunk off and cut it open.

The honey in this marinade makes a wonderful, caramelized coating that is not too sweet, but can be sort of messy on the grill. I like to use my non stick grill pan on the stove, especially in the winter. You can certainly cook these on the griddle too! Let the kabobs rest just like you would any other steak to ensure that the meat stays juicy! Serve them on the stick, or take the off the stick and offer your guests toothpicks to grab a chunk of meat off the serving plate! These are truly one bite wonders and your guests will be asking for the recipe! When we use venison, people can rarely tell that it's not beef too!

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