Venison Kabobs
Elevate your grilling game with these mouthwatering Venison Kabobs, a perfect blend of tender venison steak and vibrant vegetables marinated in a savory-sweet mixture of olive oil, soy sauce, Worcestershire sauce, garlic, and brown sugar. This recipe highlights the natural richness of venison, complemented by the smoky paprika and a hint of caramelized sweetness. Skewered alongside colorful bell peppers, red onion, mushrooms, and juicy cherry tomatoes, these kabobs are a versatile crowd-pleaser for backyard barbecues or weeknight dinners. With just 30 minutes of prep and a quick 12-minute grill time, they’re a hassle-free way to enjoy the bold, lean flavors of venison. Serve them hot off the grill for an unforgettable meal packed with color, texture, and taste. Perfect for hunters, grill enthusiasts, and those seeking a healthier red meat option.
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Recipe Information
Ingredients
- 1 pound Venison steak
- 3 tablespoons Olive oil
- 2 tablespoons Soy sauce
- 1 tablespoon Worcestershire sauce
- 3 cloves Garlic cloves, minced
- 1 tablespoon Brown sugar
- 1 teaspoon Paprika
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Salt
- 2 cups Bell peppers (red, yellow, and green), cut into 1-inch pieces
- 1 medium Red onion, cut into 1-inch pieces
- 1 cup Mushrooms, whole or halved
- 1 cup Cherry tomatoes
- 8 pieces Wooden or metal skewers
Instructions
Trim any silver skin or excess fat from the venison steak, then cut it into 1-inch cubes.
In a large mixing bowl, prepare the marinade by combining olive oil, soy sauce, Worcestershire sauce, minced garlic, brown sugar, paprika, black pepper, and salt. Whisk until fully combined.
Add the venison cubes to the marinade, ensuring all pieces are evenly coated. Cover and refrigerate for at least 2 hours, or overnight for best results.
Soak wooden skewers in water for 30 minutes (if using wooden skewers) to prevent them from burning on the grill.
Prepare the vegetables by cutting the bell peppers and red onion into 1-inch pieces. Leave the mushrooms whole or halve them if they’re large. Set aside the cherry tomatoes.
Assemble the kabobs by threading the marinated venison, bell peppers, red onion, mushrooms, and cherry tomatoes onto the skewers, alternating between meat and vegetables for an even distribution.
Preheat your grill to medium-high heat. Lightly oil the grates to prevent sticking.
Grill the kabobs for 10-12 minutes, turning every 2-3 minutes to cook evenly. The venison should be cooked to medium-rare or medium (internal temperature of 135-145°F) for optimal tenderness.
Remove the kabobs from the grill and let them rest for 5 minutes before serving.
Serve warm and enjoy your flavorful venison kabobs!
Nutrition Facts
Calories |
1360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.0 g | 71% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 354 mg | 118% | |
| Sodium | 4227 mg | 184% | |
| Total Carbohydrate | 62.6 g | 23% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 37.4 g | ||
| Protein | 150.8 g | 302% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 176 mg | 14% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 3870 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
