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Pride of New York

Salish Kabobs

The Salty & Smokey flavor of Alder Smoked Sea Salt makes this recipe a winner. You can make them ahead of time and keep them in the refrigerator until you are ready to grill them. Be sure to take them out of the refrigerator 20 minutes ahead of time.


2-3 lbs. of meat tenderloin (beef, pork or venison)
4 or 5 mild sweet chili peppers (Use both red and green), cut into large pieces
1 large sweet yellow onion like Vidalia or Mayan, cut into large wedges
¼ cup of extra virgin olive oil
2 Tablespoons of Onion Creek Farms Salish Sea Salt
8-10 flat bamboo skewers


  • Dissolve one tablespoon of the Salish Sea Salt in two cups of warm water. Place the bamboo skewers in a shallow pan and pour the salted water over them. Set aside to soak.

  • Prepare the meat tenderloins by removing any “silver” skin. Place them skin side down on a cutting board and, using a sharp knife, slide the knife away from you between the skin and the meat. Cut the meat into 1 ¼” cubes. Place the meat cubes, the remaining Salish Sea Salt and the olive oil in a large bowl and toss to coat well.

  • Assemble the skewers, alternating the meat, peppers and onions as pictured. We used venison in this recipe. Place in a shallow pan, cover and refrigerate for 30 minutes or longer.

  • Pre-heat the grill to medium high. Brush the grates with oil to keep the food from sticking. Grill the kabobs 3-4 minutes per side, 8-10 minutes total for medium rare.  Do not overcook, as the meat will be tough and dry. Place on a warmed platter, tent with foil and rest for 5 minutes before serving.