Field To Table

Venison Steak Kabobs- Grilled to Perfection

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Venison Steak Kabobs are an easy, summertime recipe for those last steaks you have left in the freezer! Especially great for Father’s Day! Dad will thank you!

Venison steak kabobs and potato kabobs on antique baking sheetPin
Venison kebabs

I usually try to save at least a few pieces of venison to cook on the grill in the summer! I love the smoky taste that the grill imparts to the venison.

These particular kabobs, I made with a Mexican Fajita marinade, for something different! I do also love them with Teriyaki flavors, like this Venison Teriyaki Stir Fry that I posted a while back!

venison steak kabobs on rectangular green platePin

You can see by the following images, I put ingredients that cook in the same amount of time on one skewer. The potatoes and cherry tomatoes go on skewers by themselves. The potatoes take more time and the tomatoes take less time than the venison skewers take.

Which cut of venison to use

Use any of the roasts from the back legs. Bottom round, top round, rump they all work fine if you tenderize them first. Venison backstrap or loin are great too. There’s no need to tenderize them first.

What you need

  • cubed deer meat – Cut into about 2 inch cubes
  • lime juice
  • Worcestershire sauce
  • olive oil – not extra virgin
  • cumin
  • garlic – either granulated garlic or garlic powder
  • chili powder
  • dried coriander
  • kosher salt or sea salt
  • course ground black pepper

What vegetables to use

  • onion – use red onion, yellow onion or white onion
  • peppers – bell peppers and hot peppers will both work
  • zucchini or summer squash
  • mushrooms
  • potatoes – use canned potatoes or par cooked potatoes
  • cherry tomatoes
  • corn on the cob – cut into 2-3 inch chunks
  • Brussels sprouts
  • pineapple

Moving swiftly to the method for Venison Steak Kabobs

venison back leg roast chunk on green cutting boardPin

Remove any fat or silver skin from roast.

Venison tenderized with knife type tenderizerPin

Use a meat tenderizer to tenderize venison.

Roast sliced on cutting boardPin

Then slice in uniform thicknesses. I like to leave the chunks a bit larger so that they do not overcook and get tough. Then cut into chunks.

marinating container with marinade ingredients added.Pin

Next add all of the marinade ingredients to the container you plan to marinate the meat in a large plastic storage container or bowl.

marinade mixed in containerPin

Combine thoroughly.

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Add chunks of meat and marinate. Preferably overnight.

red onion and colored peppers on bamboo cutting boardPin

Assemble the kabobs with whatever veg you like.

assembled kabobsPin

Add meat and the vegetables that will take approximately the same amount of time to grill to skewers. Add other vegetables that will take less or more time to other skewers. I did canned white potatos (the only time I use canned white potatoes) and cherry tomatoes on separate skewers.

close up of venison steak kabobs with red onion and colorful peppersPin

Spray kabobs generously with non stick spray. Place kabobs on hot grill, directly over flame. Grill on 1st side for about 4 minutes, until charred. Flip and cook a few more minutes on second side. Internal temperature should be about 135°F.

close up of venison steak kabobs with red onion and colorful peppersPin
Venison Kabobs

If you use the loin rather than using the leg meat these kabobs will be more tender. Since these are marinated overnight they are still tender and delish. You could certainly use backstrap if you have managed to save some loin cuts. 🙂

These kabobs are so good! They are done cooking in less than 10 minutes! What could be easier!?

Want to learn more about How to Cook Venison? Don’t miss our awesome, Ultimate Guide! Complete with 65 FREE Recipes from some of the top venison recipe developers in the world!

I hope you enjoyed the post today for Venison Steak Kabobs! Don’t miss all of our other delicious venison recipes on BCC! For all of the tasty venison recipes on Binky’s Culinary Carnival, click here. Thanks for stopping by. Don’t forget to sign up for the mail list so you will receive my newsletter! Happy Father’s Day to all of the great Dads out there!

Enjoy! And have fun cooking!

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Venison with colorful vegetables on kebab skewers.Pin

Venison Steak Kabobs

These Venison Steak Kabobs are great for Father’s Day! 
See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
5 from 12 votes
Print Pin Rate
Course: entree, Main Course
Cuisine: American
Prep Time: 20 minutes
Cook Time: 10 minutes
Marinating time: 10 hours
Total Time: 30 minutes
Servings: 4 servings
Calories: 258kcal
Author: Beth Neels
Cost: $4


For marinade

For Kabobs

  • red onion, cut into large chunks
  • bell or hot peppers, cut into large chunks
  • any other vegetable you like, such as, zucchini, summer squash, mushrooms


  • Cut venison in approximately 2″ chunks
  • Add marinade ingredients to a container large enough to accommodate meat. Mix well.
  • Add venison, refrigerate overnight.
  • Assemble kabobs on skewers, in whatever order you like. Heat grill to high.
  • Spray kabobs generously with non stick spray. Grill for 4 minutes on first side.
  • Carefully turn and grill until internal temperature is 135°F. Let rest 5 minutes.
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Marinating meat will tenderize it.
Cook over high heat.
Do not overcook venison.
Store leftovers in refrigerator up to 3-4 days.
Best not to freeze.


Calories: 258kcal | Carbohydrates: 3g | Fat: 27g | Saturated Fat: 3g | Sodium: 68mg | Potassium: 113mg | Vitamin A: 435IU | Vitamin C: 6.3mg | Calcium: 30mg | Iron: 1.7mg
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  1. 5 stars
    I found an old backstrap in the bottom of my freezer – from fall of 2020!! No freezer damage, though (hey, it’s not not quite 3 yrs old yet, lol). WOW – this marinade made delicious kabobs! I scraped every bit of marinade left in the bowl to spread on the veggies – did not use potatoes, just onions, peppers, & cherry tomatoes. You’re right, this IS a Mexican marinade, but it worked SO well with the venison. Didn’t taste “Mexican”, just delicious. Thank you for the great recipes and ideas; you’re awesome!!

  2. 5 stars
    Made this for my family of five tonight. We used a venison roast cubed. I was only able to marinate for an hour but MAN it was to die for. I can’t imagine how good it would taste after marinating all night. We used green, yellow, red, and orange bell peppers, as well as mushrooms and yellow and red onions because we loveee onions! We served with corn on the cob and rosemary bread.

    Thanks so much for this yummy recipe!

    1. That sounds so good. I’m so glad you liked the recipe! It will definitely tenderize further if you marinate longer. Thanks for letting me know~

  3. 5 stars
    I always say I’m going to make kabobs more often and then I always forget. This is an awesome reminder because they look both pretty and delicious!! So happy it’s grilling season 🙂

  4. 5 stars
    Wow! I’m not sure where I would be able to source venison from here on PEI unless it’s a hunter or a specialty butcher. I’ll have to ask around and see! I would love to add something more wild like these kabobs to my catering menu!

    1. Luckily I have hunters! I wish you luck finding some! There are several online, but I’m not quite sure the cost difference. Thank you Markus!

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