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Venison Shish Kebabs
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
290 minutes
Spicy jalapeno chunks add fiery heat.
Ingredients:
  • 0.5 cup soy sauce
  • 1 tablespoon white sugar
  • 1 teaspoon ground ginger
  • 1 tablespoon garlic powder
  • 0.5 teaspoon cayenne pepper
  • 0.5 cup vegetable oil
  • 5 pounds 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:
  • Combine soy sauce, sugar, ginger, mustard powder, garlic powder, and cayenne pepper in a large bowl until sugar dissolves. Stir in vegetable oil, then coat venison cubes with the marinade. Cover and refrigerate for at least 4 hours. Soak wooden skewers in water.
  • Prepare your outdoor grill, heating it to medium heat and giving the grate a light coating of oil.
  • Once the grill is heated, take the venison out of the marinade and gently press out the extra marinade. Dispose of the leftover marinade. Skewer the venison cubes along with the onion, jalapeno, and bell pepper in alternating order.
  • Grill the skewers on high heat, turning occasionally, until they reach your preferred level of doneness, approximately 10 minutes for medium-rare.

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