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Venison Shish Kabob

Venison Shish Kabob

Imagine sinking your teeth into a perfectly grilled venison kabob, where tender, marinated wild game meets vibrant, charred vegetables in a symphony of Middle Eastern-inspired flavors. This isn't just another recipe – it's a culinary adventure that transforms ordinary weeknight dinner into an extraordinary dining experience. Whether you're a game meat enthusiast or looking to impress your dinner guests with something uniquely delicious, these venison shish kabobs will elevate your cooking game and transport your palate to new heights of gastronomic delight!

Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: Middle Eastern
Serves: 4 servings

Ingredients

  1. 1 lb venison, cubed
  2. 1 bell pepper, chopped
  3. 1 onion, chopped
  4. 1 zucchini, sliced
  5. 2 tbsp olive oil
  6. 2 tbsp soy sauce
  7. 1 tsp garlic powder
  8. Salt and pepper to taste
  9. Skewers

Instructions

  1. Prepare the marinade by combining olive oil, soy sauce, garlic powder, salt, and pepper in a large mixing bowl. Whisk ingredients together until well blended.
  2. Cut venison into uniform 1-inch cubes, ensuring even cooking and consistent size. Add venison to marinade and mix thoroughly to coat each piece.
  3. Cover the marinating venison and refrigerate for at least 2 hours, preferably overnight, to allow flavors to penetrate the meat deeply.
  4. Prepare vegetables by chopping bell pepper into similar-sized pieces, slicing zucchini into rounds, and cutting onion into chunks that match the venison cube size.
  5. Soak wooden skewers in water for 30 minutes prior to grilling to prevent burning during cooking.
  6. Preheat grill to medium-high heat, approximately 400-450°F, ensuring grates are clean and lightly oiled.
  7. Thread marinated venison and prepared vegetables alternately onto skewers, leaving small spaces between items for even heat distribution.
  8. Grill kabobs for 3-4 minutes per side, rotating to ensure all sides are evenly cooked and achieve a nice char.
  9. Check venison internal temperature reaches 135°F for medium-rare, using a meat thermometer for accuracy.
  10. Remove kabobs from grill and let rest for 5 minutes to allow juices to redistribute, ensuring tender and flavorful meat.
  11. Serve hot, optionally garnished with fresh herbs like parsley or mint, and accompanied by rice or flatbread.

Tips

  1. Marination is Key: Allow at least 2 hours (overnight is best) for the marinade to fully penetrate the venison, ensuring maximum flavor and tenderness.
  2. Uniform Cutting: Cut both meat and vegetables into similar-sized pieces to guarantee even cooking and attractive presentation.
  3. Wooden Skewer Hack: Always soak wooden skewers in water for 30 minutes before grilling to prevent them from burning.
  4. Temperature Matters: Use a meat thermometer to check venison's internal temperature. 135°F ensures a perfect medium-rare that keeps the meat juicy.
  5. Rest Your Meat: Always let kabobs rest for 5 minutes after grilling to allow juices to redistribute, resulting in more tender and flavorful meat.
  6. Grill Management: Maintain medium-high heat (400-450°F) and clean, lightly oiled grates for the best char and prevent sticking.
  7. Vegetable Variation: Feel free to experiment with different vegetables like cherry tomatoes, mushrooms, or eggplant to customize your kabobs.

Nutrition Facts

Calories: 250kcal

Carbohydrates: g

Protein: g

Fat: g

Saturated Fat: 4g

Cholesterol: 30mg

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