Venison Steak Kebabs
These Venison Steak Kebabs are great for Father's Day!
Servings 4 servings
Calories 410kcal
Cost $4
Ingredients
For marinade
- 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
For Kabobs
- ½ red onion, cut into large chunks
- 2 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" chunks1 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.½ red onion, cut into large chunks, 2 bell or hot peppers, cut into large chunks, any other vegetable you like, such as, zucchini, summer squash, mushrooms
- Spray kebabs generously with non-stick spray. Grill for 4 minutes on the first side.
- Carefully turn and grill until internal temperature is 135°F. Let rest 5 minutes.
Notes
Marinating meat will tenderize it.
Cook over high heat.
Do not overcook venison.
Store leftovers in the refrigerator up to 3-4 days. Leftovers are great in wraps or over salad the next day.
Best not to freeze.
Nutrition
Calories: 410kcal | Carbohydrates: 8g | Protein: 27g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Cholesterol: 96mg | Sodium: 136mg | Potassium: 589mg | Fiber: 2g | Sugar: 3g | Vitamin A: 548IU | Vitamin C: 54mg | Calcium: 43mg | Iron: 6mg