Tangy Venison Steak Kabobs on the Grill

Who doesn’t love kabobs? This recipe features venison steak assembled on skewers with lots of vegetables to bring you healthy weeknight meal. I love making this during the summer, but it tastes great year round if you’re willing to grill in the cold like me.

The recipe is extremely simple, but loaded with flavor. You’ll start by creating a marinade. You’ll combine barbecue sauce, balsamic vinaigrette and Dijon mustard for the perfect balance of sweetness, tanginess and acidity. Then you’ll slice the venison into perfect bite sized pieces. You’ll do the same with the vegetables then alternatively thread the veggies and the steak onto metal skewers. Then all that’s left to do is to grill them to perfection.

For even more wild game recipe videos, be sure to follow along on my instagram page by clicking the video above.

Venison Kabobs

No reviews

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

Print Recipe

Pin Recipe

---

Description

Who doesn’t love venison kabobs? These are coated in a tangy vinaigrette and stacked with vegetables. They’re ready in about 30 minutes which is always a win!

---

Ingredients

Scale 1x2x3x

• 1/4 cup balsamic vinaigrette
• 1/4 cup barbeque sauce
• 1 teaspoon Dijon mustard
• 1 pound venison steak (cut into 1 inch cubes)
• 1 small red onion cut into 1 inch strips
• 1 red pepper (cubed)
• 1 green pepper (cubed)

---

Instructions

1. Preheat grill to 475°F.
2. In a large bowl, whisk vinaigrette, barbecue sauce and mustard until blended. Reserve 1/4 cup mixture for basting. Add venison pieces to remaining mixture then toss to coat.
3. Alternately thread venison and vegetables on 4 metal or soaked wooden skewers.
4. Lightly grease grill rack.
5. Grill skewers, lid closed, over medium heat, approximately 6-9 minutes or until venison reaches desired doneness. Turn occasionally. Baste frequently with reserved vinaigrette mixture during the last few minutes.

---