Description
Discover the secrets to perfect Venison Shish Kabobs with our easy-to-follow recipe. Learn expert tips for tender, flavorful skewers that will impress every guest.
Ingredients
- 5 cup (120 ml) soy sauce
- 1 tablespoon (15 ml) white sugar
- 1 teaspoon (5 ml) ground ginger
- 1 teaspoon (5 ml) dry mustard powder
- 1 tablespoon (15 ml) garlic powder
- 5 teaspoon (3 ml) cayenne pepper
- 5 cup (120 ml) vegetable oil
- 5 pounds (2.27 kg) venison, cut into cubes
- 36 wooden skewers, or as needed
- 6 onions, cut into large chunks
- 10 jalapeno chile peppers, stemmed and cut in half
- 4 green bell peppers, cut into large chunks
Instructions
- In a large mixing bowl, combine the soy sauce, sugar, ginger, mustard powder, garlic powder, and cayenne pepper, stirring until the sugar is fully dissolved. Gradually add the vegetable oil, then coat the venison pieces thoroughly with the mixture. Seal the bowl with plastic wrap and refrigerate for at least 4 hours to marinate. Submerge the wooden skewers in water to soak.
- Prepare your outdoor grill by heating it to a medium temperature and lightly greasing the grill surface.
- As the grill warms up, take the venison out of the marinade, removing any excess liquid. Get rid of the leftover marinade. Thread the venison cubes onto the skewers, alternating with pieces of onion, jalapeno, and bell pepper.
- Grill the skewers on the preheated surface, turning them occasionally, until they are cooked to your preferred level of doneness, approximately 10 minutes for medium-rare.
Notes
- Ensure sugar dissolves fully in soy sauce for a smooth marinadenSoak wooden skewers for 30 minutes to prevent burningnAlternate venison with onions, jalapenos, and bell peppers for balanced flavor
