Tried these tonight and they turned out great. 
First I cut one large pheasant breast into two-bite chunks and marinated for a couple hours in Stubb’s chicken marinade. (Great for venison steaks as well.) Then I wrapped up the chunks, along with a piece of sharp cheddar cheese and a fresh jalapeño slice, with bacon. Skewered these with chunks of onion, bell pepper, baby portabella mushrooms, and zucchini squash. Drizzled on some olive oil and dusted with salt, pepper, and bbq rub. Lastly I tossed them on a hot charcoal grill and turned every few minutes for about 15.
Hot, fresh, and delicious.
First I cut one large pheasant breast into two-bite chunks and marinated for a couple hours in Stubb’s chicken marinade. (Great for venison steaks as well.) Then I wrapped up the chunks, along with a piece of sharp cheddar cheese and a fresh jalapeño slice, with bacon. Skewered these with chunks of onion, bell pepper, baby portabella mushrooms, and zucchini squash. Drizzled on some olive oil and dusted with salt, pepper, and bbq rub. Lastly I tossed them on a hot charcoal grill and turned every few minutes for about 15.
Hot, fresh, and delicious.
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