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Venison Steak Kebabs- Grilled to Perfection

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Venison Steak Kebabs 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

Kebabs, otherwise known as kabobs, kebap, or kabab, are roasted meat originating in the Middle East. They are cut up or ground meat formed around a skewer. Often marinated with various spices and oils.

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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 kebabs, we made with a Mexican Fajita marinade, for something different! We also love them with Teriyaki flavors, like this Venison Teriyaki Stir Fry that we posted a while back!

You can see by the following images we 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. The bottom or top round or the rump work fine if you tenderize them first. Venison backstraps or loin are great, too. There’s no need to tenderize them first.

What you Need

  • Cubed Deer Meat: Cut the roast into about 2-inch cubes.
  • Lime Juice: Fresh or bottled lime juice adds a bit of acidity to tenderize the meat.
  • Worcestershire Sauce: Adds a punch of savory, umami flavor.
  • Olive Oil: Do not use extra virgin olive oil. Grilling that oil will burn it.
  • Cumin: Cumin imparts an earthy flavor to foods.
  • Garlic: – either granulated garlic or garlic powder
  • Chili Powder: This spice adds a little spicy kick to your food.
  • Dried Coriander: Coriander and cumin always go hand-in-hand in a Mexican-inspired flavor profile.
  • Kosher Salt or Sea Salt: Salt it imperative for seasoning meat.
  • Course Ground Black Pepper: Fresh, coarsely ground will add much more flavor than pre-ground black pepper.

What vegetables to use

  • Onion: Use red onion, yellow onion, or white onion, cut in quarters, with the “leaves” separated.
  • Peppers: Red, yellow, orange, or green bell peppers and hot peppers will both work.
  • Zucchini or Summer Squash: Depending on the size of the squash, cut whole slices, halves, or quarters.
  • Mushrooms: Use the whole white button or baby bellas or quarter larger varieties.
  • Potatoes: Use canned potatoes or par-cooked potatoes
  • Cherry Tomatoes: Whole cherry tomatoes or quartered large tomatoes work well.
  • Corn on the Cob: Cut the cob into 2-3 inch chunks
  • Brussels Sprouts: Par0cook the sprouts for about 5 minutes before grilling.
  • Pineapple: Fresh or canned chunk pineapple.

How to Make Venison Kebabs

Step One:

Remove any fat or silver skin from the roast.

Venison steak on a cutting board.Pin
Remove the silver skin from the steak. Photo credit: Binky’s Culinary Carnival.

Step Two:

Use a meat tenderizer to tenderize the venison.

Meat being tenderized with a bladed tenderizer.Pin
Use a meat tenderizer to tenderize the meat. Photo credit: Binky’s Culinary Carnival.

Step Three:

Then, slice the meat in uniform thicknesses. Leave the chunks a bit larger so that they do not overcook and get tough. Then, cut into chunks.

Meat sliced in uniform thicknesses.Pin
Slice the meat in uniform thicknesses. Photo credit: Binky’s Culinary Carnival.

Step Four:

Add the marinade ingredients to a large bowl.

Marinade ingredients in a large bowl.Pin
Add marinade ingredients to a large bowl. Photo credit: Binky’s Culinary Carnival.

Step Five:


Whisk the marinade well.

Marinade mixed up.Pin
Whisk the marinade well. Photo credit: Binky’s Culinary Carnival.

Step Six:

Add chunks of meat to the marinade and marinate. Preferably overnight.

Meat added to the marinade.Pin
Add the meat to the marinade.

Step Seven:

Cut the vegetables into chunks.

Peppers and onions cut up on a cutting board.Pin
Cut the vegetables into large chunks. Photo credit: Binky’s Culinary Carnival.

Step Eight:

Assemble the kebabs. Alternate the meat with vegetables that will take approximately the same amount of time to cook for a pretty presentation.

Vegetables that will take longer than the meat should be on their own skewers and started before the meat, like corn, Brussels sprouts or potatoes.

Vegetables that will take shorter than the meat, such as tomatoes, should go on after the meat kebabs.

Assembled kebabs.Pin
Assemble the kebabs. Photo credit: Binky’s Culinary Carnival.

Spray the kebabs generously with no-stick spray. Place them on a hot grill directly over the flame. Grill on 1st side for about four minutes until charred. Flip and cook for a few more minutes on the second side. The internal temperature of the meat should be about 135°F.

Kebabs crossed on a green tray.Pin
Photo credit: Binky’s Culinary Carnival.

If you use the loin rather than the leg meat, they are 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. 🙂

Done in less than 10 minutes after marinating, these are a delicious, easy recipe for your summer meals. 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!

close up of venison steak kabobsPin

Venison Steak Kebabs

These Venison Steak Kebabs 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

Ingredients

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

Instructions

  • Cut venison in approximately 2″ chunks
    lb venison steak, either back leg roast, or loin
  • Add marinade ingredients to a container large enough to accommodate meat. Mix well.
    3 tbsp lime juice, 1 tbsp worchestershire sauce, 1/2 cup Olive Oil, 1 tbsp ground cumin, 1 tbsp garlic, granulated, 2-3 tsp Chili powder, 2 tsp dried coriander
  • Add venison, refrigerate overnight.
  • Assemble kebabs on skewers, in whatever order you like. Heat grill to high.
    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
  • Spray kebabs generously with no-stick spray. Grill for 4 minutes on the first side.
  • Carefully turn and grill until internal temperature is 135°F. Let rest 5 minutes.
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Notes

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.

Nutrition

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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Originally published June 4, 2018. Updated February 1, 2024.

22 Comments

  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
    Never had steak kabobs before, but I have to say, they look delicious! I bet they are super flavourful after marinating for a whole night. Yum!!

  4. 5 stars
    This sounds and looks absolutely delish! This is a perfect summertime meal that I know everyone will love!

  5. 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 🙂

  6. 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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