1 Bear Flank (Equates to roughly two pounds of pork loin)
1 large onion
1 large green pepper
16-oz Forest Mushroom Caps (Whole, fresh button mushrooms)
1 Package cherry tomatoes
8- Oz fresh pineapple chunks
Marinade (for simplicity and lack of advanced planning I chose 1 12-Oz bottle of Lawry's 30-Minute Hawaiian Marinade)
16 Wooden Skewers
You can use a variety of meats and vegetables, or if you're like me, just vegetables. Your best bets are sturdy veggies like onion, mushrooms, and bell peppers. I can never resist the urge to use cherry tomatoes, and I always regret it since they just don't hold up.
1. Cut your meat into roughly one inch cubes. If you're particularly lazy, you can purchase precut "stew meat." Slice your vegetables into similar sized bits.
2. Carefully spear meats and veggies onto skewers. Take it from my experience the meat and mushroom are the most difficult to skewer. Also keep in mind that the pointy end of the skewer is not the only danger, they have a tendency to splinter, and it is downright uncomfortable to have a splinter and pineapple juice in your thumb.
Try not to be formulaic with your kabobs, the variety is part of the joy. Don't be afraid to make some skewers that just have meats or veggies.
3. Place kabobs in a shallow baking pan and cover with marinade, set aside for at least thirty minutes for kabobs to steep.
4. Fire up the grill. I am a die-hard charcoal fan. There's just something joyful about creating mini-fireballs with lighter fluid, and I just find it tastes better. After gleefully dousing the flames in lighter fluid two or three times, allow the flames to burn down to rosily glowing coals. Reassure your neighbors that you have everything under control.
5. Once the kabobs have marinated and your fire has burned down to perfect coals, place your kabobs on the grill. Once you place them on the grill do not move them until properly seared on one side- this causes meats to tear.
6. Cook thoroughly on all sides. This varies based on coals and weather conditions. Since it was a horribly windy night in Vegas last night, these kabobs took about two hours to cook.
This recipe yields about 16 Charred Bear Kabobs. Let me know if you can find some bear meat to try these out with, otherwise, go for pork or beef.