Venison Kebabs are a great way to make fresh venison on the grill! A simple marinade, fresh vegetables, and a delicious dipping sauce make this a great recipe to enjoy fresh venison meat!
Tender cuts of venison get marinated in a flavorful sauce and skewered with peppers, onions, and mushrooms in this easy grilling recipe you’ll fall in love with!
Ingredients for the marinade
- Italian Dressing
- Olive Oil
- Garlic
- Dijon Mustard
- Worcestershire Sauce
- Kosher Salt
- Black Pepper
- Onion Powder
- Garlic Powder
- Fresh Rosemary
- Fresh Thyme
How to marinate venison
- Place the cut venison on a zip-top bag or bowl.
- Mix all the ingredients together for the marinade in a large glass measuring cup.
- Pour the marinade over the meat.
- Allow meat to marinate in fridge for at least two hours, up to a day.
Whisk together the marinade. 
Pour over the venison.
Tips for Assembling Grilled Kebabs
Soak the wooden skewers. For at least 30 minutes. This helps to keep them from burning.
Cut ingredients in uniform sizes. This ensures an even cooking time. I cut all the pieces of meat and vegetables into about 1 ½ inch-sized pieces.
Grill over high heat. This will get a beautiful char on the meat and vegetables.
Use whatever vegetables you’d like! I like peppers, mushrooms, and onions. Zucchini, squash, tomato, and eggplant would also work!
If using metal skewers make sure they are cold when starting. Metal conducts heat and will overcook the meat if they get too hot.
What cut of venison should I grill?
For this recipe, there are some great choices for which cut of venison to use. I would recommend the tenderloin, backstrap, or an outside round roast.
The tenderloin and backstrap are already very tender, so the marinade will add lots of wonderful flavor to them. The outside round roast is going to benefit from sitting in the marinade a bit longer to become more tender.
What to serve with Grilled Venison Kebabs
- Oven Roasted Potatoes with Rosemary and Mustard
- Grilled Potatoes in Foil Packets
- Bacon Braised Brussels Sprouts with Balsamic Reduction
- Sautéed Green Beans with Garlic
- Honey Glazed Roasted Carrots
- Sheet Pan Oven Roasted Mixed Vegetables
Other Great Venison Recipes
- Venison Tacos
- Red Wine Venison Stew
- Grilled Venison Backstrap
- Venison Stroganoff
- Venison Meatloaf Recipe
- Ground Venison Meatballs
- Venison Shepherd's Pie
Venison Kebabs
Equipment
- Grill
- Wooden Skewers
Ingredients
For the marinade:
- ¾ cup Italian Dressing
- ¼ cup Olive Oil
- 1 tablespoon Minced Garlic
- 2 tsp. Worcestershire Sauce
- 2 tsp. Dijon Mustard
- 1 tsp. Garlic Powder
- 1 tsp. Onion Powder
- 1 tablespoon Kosher Salt
- ½ tsp. Freshly Ground Black Pepper
- 2 tsp. Fresh Thyme minced
- 1 tablespoon Fresh Rosemary minced
For the kebabs:
- 2 pounds fresh venison meat such as outside round roast, tenderloin, or backstrap, cut into 1 ½ inch pieces
- 3 bell peppers cut into 1 ½ inch pieces
- 2 white onion cut into 1 ½ inch pieces
- 8 ounces baby portabella mushroom cut in half if larger than 2 inches in diameter
For the blue cheese horseradish sauce:
- ½ cup sour cream
- ¼ cup crumbled blue cheese
- 1 tablespoon horseradish sauce
- 1 lemon juiced
- Kosher salt to taste
Instructions
For the marinade:
- In a large glass measuring cup, whisk together the Italian dressing, olive oil, minced garlic, Worcestershire sauce, Dijon mustard, garlic powder, onion powder, kosher salt, black pepper, fresh thyme, and fresh rosemary.
For the kebabs:
- Place the cut venison into a large zip-top bag or glass bowl. Pour the marinade over the top and toss to coat. Seal the bag (or cover the bowl with a pieces of plastic wrap), and place in fridge for at least 2 hours, up to overnight.
- 30 minutes before grilling, place 12 – 16 bamboo skewers in a baking dish and cover with a thin layer of water.
- To assemble the kebabs, layer a piece of venison, followed by a piece of pepper, then onion, then mushroom. Repeat this process all the way up the skewers until all the ingredients are used, taking care not to pack the skewers too tightly.
- Cook over high heat on an open grill for about 10 – 12 minutes, rotating the kebabs every two minutes or so. Remove from grill and allow to rest for at least 5 minutes before enjoying.
- While the kebabs rest, prepare the blue cheese horseradish sauce.
For the blue cheese horseradish sauce:
- Whisk together the sour cream, blue cheese, horseradish, and lemon juice in a small bowl. Taste, and season with kosher salt if desired. Serve cool with the freshly grilled kebabs.
Video
Notes
- Leftovers are best reheated off the skewers to ensure even heating.
- Leftover blue cheese horseradish sauce can be stored in the fridge for up to one week.
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