Marinated Venison Kabob Recipe
These Venison Kabobs are marinated in a delicious venison kabob marinade and stacked on a skewer with mushrooms, peppers, and onion and grilled to perfection!
Servings: 4 people
Ingredients
For the Kabobs
- 1 ½ pounds venison steak
- 1 red bell pepper, seeded and cut into 1-inch pieces
- 1 yellow red bell pepper, seeded and cut into 1-inch pieces
- 1 orange bell pepper, seeded and cut into 1-inch pieces
- 1 red onion, cut into 1-inch pieces
- 8 ounces baby bella or white mushrooms
- 16 wooden or metal skewers
For the Marinade
- ¼ cup olive oil
- ¼ cup soy sauce
- 2 Tablespoons Worcestershire sauce
- 2 Tablespoons minced garlic
- 1 teaspoon onion powder
- 1 teaspoon ground thyme
- 1 teaspoon ground rosemary
- ½ teaspoon black pepper
Instructions
- Place the venison steak on a cutting board and tenderize with a Jaccard meat tenderizer. Then use a sharp knife to cut the steak into 1-inch cubes.
- In a medium bowl, whisk together the oil, soy sauce, Worcestershire, garlic, onion powder, thyme, rosemary, and black pepper. Place the venison steak in the bowl with the marinade, and massage the marinade into the meat. Chill in the refrigerator for at least two hours, or up to 8 hours.
- Carefully thread the marinated meat along with the veggies onto two skewers. With just one skewer, every piece of meat and vegetable can spin when you try to flip it. That means one side gets beautifully charred while the other side is pale, floppy, and undercooked. Two skewers lock everything in place, so when you flip, the whole kabob turns together - no spinning, no uneven grilling.
- Grill the kabobs on high heat, for 6 to 8 minutes (depending on how you like your meat), turning the kabobs every couple of minutes.
- Use tongs to remove the kabobs from the grill and let the meat rest for 5 minutes before serving.
