Venison Kabobs
Juicy venison kabobs with smoky bacon, sweet onions, and colorful bell peppers, marinated in a zesty lemon and oregano blend—perfect for outdoor grilling enthusiasts.
Ingredients
Instructions
- Chop and smash garlic.
- Combine lemon juice, olive oil, crushed oregano, and garlic in a large, heavy-duty plastic bag.
- Cut venison into 2-inch chunks and add to the bag, sealing it with a wire tie.
- Shake well and marinate for 4 to 6 hours, turning the bag every hour.
- Peel and quarter onions, cut bell peppers into 1 1/2-inch squares, and cut bacon into 1 1/2-inch pieces.
- Prepare a charcoal fire.
- Alternate chunks of venison, bacon, onion, and bell pepper on skewers, placing bacon on both sides of venison.
- Turn skewers slowly until the meat is cooked to desired doneness.
Tips & Substitutions
For enhanced flavor, consider marinating the venison overnight instead of just a few hours. If you don’t have venison, beef or lamb can be a great substitute. To reduce cooking time, cut the meat and veggies into smaller pieces, ensuring even cooking. If using wooden skewers, soak them in water for 30 minutes to prevent burning on the grill.
Serving Suggestions
Serve the venison kabobs with a side of grilled vegetables or a fresh salad to balance the richness. They pair beautifully with Hoosier Potato Salad for a hearty meal. For a complete dinner, offer a selection of dips like tzatziki or garlic sauce. Consider adding pita bread for a fun twist.
Storage & Reheating
Leftover kabobs can be stored in an airtight container in the refrigerator for up to three days. To reheat, place them in a preheated oven at 350°F for about 10-15 minutes or until heated through. Alternatively, you can reheat them on a grill for a few minutes, which will help retain their flavor and texture.
Nutrition & Diet Analysis (per serving)
Each serving of Venison Kabobs contains roughly 2465 calories, with 45g protein, 294g carbohydrates, and 158g fat. It is an excellent source of dietary fiber (529% of the Daily Value), iron (222% of the Daily Value), and calcium (154% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 1003mg per serving (44% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different vegetables for the kabobs?
Absolutely! Feel free to get creative with your vegetable choices. Zucchini, cherry tomatoes, and mushrooms are excellent alternatives that grill well and add great flavor. Just ensure they are cut to a similar size for even cooking.
How do I know when the venison is cooked properly?
Venison is best cooked to medium-rare, around 130°F to 135°F. Use a meat thermometer for accuracy. The meat should be slightly pink in the center; overcooking can lead to dryness. Allow the kabobs to rest for a few minutes after grilling for the best texture.
Can I prepare the kabobs ahead of time?
Yes, you can prepare the kabobs ahead of time by marinating the meat and skewering the ingredients. Store them in the refrigerator for up to 24 hours before grilling. This not only saves time but also allows the flavors to meld beautifully.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).