Few things are easier than firing up the grill, whipping up a few venison kebabs and then enjoying the awesome deliciousness of delicious deer meat with just a hint of a brushed marinade for a spicy kick.
Kebabs are fun to make and anyone can help. Get the kids involved and they’ll enjoy pitching in. Or set up all the fixings and let your family and friends make their own to put on the grill.
In our wonderful and popular compilation of reader-submitted recipes in “We Kill It, We Grill It” is this dandy for venison kebabs.
Kevin Naze submitted this one and calls it the “KISSed Venison Kabobs.” That stands for “keep it simple, sir” and they are simple to create, but quite delicious. Give ’em a try!
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KISSed Venison Kabobs
For the skewers:1 dozen large mushrooms
2 lbs boneless venison loin
3 bell peppers (1 red, 1 yellow, 1 orange)
4 small, sweet onions For the marinade:
1/4 cup ketchup
1/2 cup olive oil
1/2 cup red wine
1 tsp salt
1 tsp pepper
2 cloves garlic, crushed
3 Tbs honey
Combine all the marinade ingredients (or your favorite variation) in a plastic resealable food storage bag. Cut the loin into 1- or 1 1/2-inch cubes and refrigerate in marinade for a minimum of two hours to a mximum of one day; remove from the refrigerator after marinating and allow to come to room temperature (about 30-60 minutes) before draining. Reserve marinade for grilling process.
Cut the bell peppers into inch-size chunks, large mushrooms in half, and onions into quarters. If using bamboo skewers soak in water fo4 30 minutes prior (use a dish or something to hold them underwater), and then skewer the venison, onions, mushrooms and peppers in alternating fashion.
For grilling, scrape the grill grates a final time before spraying or brushing with oil. Grill kebabs over medium-high heat for 10-12 minutes, rotating 90 degrees every 2-3 minutes. Baste with reserved marinade before each turn. When done, baste a final time, flip, and wait 10 seconds before removing from the grill.
Let ’em rest a minute and then serve hot!
Sounds good, doesn’t it? Get your copy of “We Kill It, We Grill It” here now!