Marinate Nilgai: Mix 1/2 cup soy sauce (or teriyaki), 1/2 cup sugar, 1 tsp ginger, 1 tsp garlic powder. Marinade for 1.5 - 2 hours.
Soak skewers for 30 minutes to make sure wood doesn't burn over the fire.
Arrange kabobs on grill and cook over slow coals. Be careful not to over cook meat as it is very lean. Baste lightly with Italian dressing 2-3 times during course of grilling to keep food moist.
Serve directly off grill - do not let kabobs sit & cool. Tell stories & enjoy company.
*Can also be made with deer venison.