Venison Kebabs

5 from 5 votes

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!

Prep Time10

Cook Time10

Marinating Time2

Total Time2 20

Course: Main Course

Cuisine: American

Keyword: Grilled Venison Kebabs, Venison, Venison Kebabs

Servings: people

Calories: 337kcal

Author: Amanda Gajdosik

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.

Nutrition