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Venison Kabobs

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Rich, earthy venison marinated in a shoyu sugar blend grilled in good old kabob fashion. These venison kabobs will have the venison nay sayers smiling. This recipe makes for a great camping trip meal, outdoor grilling, or just an awesome week night dinner.

venison kabobs on a grill with a sunset backdrop

Growing up I wasn’t much of a venison fan. I thought the meat had a “gamey” taste. How to combat that? Well, shoyu sugar makes everything taste better. This recipe calls for venison back strap cubed and marinated in a delicious blend of island favorite flavors.

Thank you to our awesome family friends, the Doyles, for the beautiful backstraps that were used for this recipe.

Looking for another dinner recipe? Check this one out.

cubed veggies on a cutting board

What is venison?

Venison is Latin derived from the word venari, which means to hunt/pursue, and is used to describe deer meat.

What does venison taste like?

Venison is often described as rich and earthy. The deer’s herbivore diet gives it a hint of herb flavoring arising from what it consumes during its life. But, in the end all the descriptive words won’t do it justice, you’ll just have to try it for yourself.

cubed up venison with marinade

Benefits of venison include:

  • Lower cholesterol and in calories than that of beef or pork
  • High protein content
  • Healthier meat option as deer are free range animals and feed on grass and natural plants

What cut of venison works best for venison kabobs?

Personally the backstrap is my favorite cut of meat. The backstrap is just that, the part of the deer that runs along its back flanking the spine. Cube it up, marinate, and grill makes for the best meal.

venison kabobs

How to grill venison backstraps?

Venison is best cooked medium rare or less. Anything beyond that will suck out too much of the moisture and toughen up the meat. Backstraps should be grilled at a medium high temperature to an internal temperature of 140-145F.

finished venison kabobs

How to make grilled venison kabobs?

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For the marinade: In a small mixing bowl combine shoyu, sugar, sesame seeds, chili pepper, garlic, and ginger, Stir to combine. Cut venison backstraps into 1 inch cubes. Place meat in a zip top bag. Pour marinade over meat and allow to soak for at least 1-2 hours or overnight. Cube up veggies of choice to about 1 inch cuts. Soak wooden skewers in water to prevent burning when cooking on the grill. Add meat and veggies to skewer. Place on a well oiled grill and cook over a medium high flame until meat reaches 140F or about 5-10  minutes on both sides.

finished venison kabobs

Venison Kabobs

Yield: 12 kabobs
Prep Time: 1 hour 30 minutes
Cook Time: 10 minutes
Total Time: 1 hour 40 minutes

Rich, earthy venison marinated in a shoyu sugar blend grilled in good old kabob fashion. This recipe for venison kabobs make for a great camping trip meal, outdoor grilling, or just an awesome week night dinner.

Ingredients

  • 2 cups shoyu
  • 2 cups granulated sugar
  • 1 tablespoon sesame seeds
  • 2 Hawaiian chili peppers, minced
  • 1/4 cup ginger, diced
  • 1/4 cup garlic minced
  • 1 pound venison backstrap, cubed
  • 1 zucchini, cubed
  • 1 round onion, cubed
  • 1 bell pepper, cubed

Instructions

  1. In a small mixing bowl combine shoyu, sugar, sesame seeds, chili pepper, garlic, and ginger, Stir to combine.
  2. Place meat in a zip top bag. Pour marinade over meat and allow to soak for at least 1-2 hours or overnight.
  3. Cube up veggies of choice to about 1 inch cubes. Soak wooden skewers in water to prevent burning when cooking on the grill. Add meat and veggies to skewer.
  4. Place on a well oiled grill and cook over a medium high flame until meat reaches 140F or about 5-10  minutes on both sides.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 270Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 35mgSodium: 447mgCarbohydrates: 41gFiber: 1gSugar: 36gProtein: 15g

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venison kabobs

By on September 10th, 2019

About Relle

Aloha, my name is Relle and welcome to my little home on the internet where I like to share all my favorite Hawaiian recipes (and local ones too).

I am a wife, mom of two, and nurse practitioner here in the beautiful state of Hawai’i. I was born and raised in Hawai’i and I am of native Hawaiian descent. In my spare time I love to cook and bake and I have compiled many of my favorite recipes here for you to enjoy.

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