Venison Ka-Bobs
Tender marinated venison chunks are skewered with fresh veggies and fruit, then grilled to a perfect medium-rare for a smoky, flavorful meal.
Ingredients
- Venison, cut into 1-inch chunks (across the grain)
- Marinade: vinegar or regular (non-diet) soda pop of your choice
- Bell peppers, sliced or wedged
- Onion, sliced or wedged
- Optional: tomato, apple, or pineapple slices
- Salt, pepper, and garlic powder (or favorite seasoning blend)
Instructions
- Cut venison into approximately 1-inch chunks, slicing across the grain of the muscle fibers.
- Marinate the meat in vinegar or full-strength (non-diet) soda pop for 4 to 24 hours, depending on desired flavor intensity.
- Preheat grill to medium or medium-high heat (for charcoal, coals are ready when you can hold your hand above them for about 3 seconds).
- Thread the marinated venison onto skewers, alternating with pieces of bell pepper, onion, and any other chosen fruits or vegetables.
- Sprinkle the assembled kabobs with salt, pepper, and garlic powder or other preferred seasonings.
- Place kabobs on the grill and cook for 7 minutes.
- Rotate the kabobs 180 degrees and cook for another 7 minutes.
- Remove from the grill once the venison reaches medium-rare to medium doneness.
Cook’s Notes
Venison is very lean, so avoid overcooking — medium-rare to medium keeps it tender and juicy. Since kabobs tend to disappear quickly, plan to make about twice as much as you think you’ll need.
Ingredient Swaps
Either vinegar or your favorite full-strength soda pop works well as a marinade base, and you can swap in whatever vegetables or fruits you like, such as tomato, apple, or pineapple, in place of the traditional bell pepper and onion.
Serving Suggestions
Serve the kabobs hot off the grill as a main course, paired with rice, a simple salad, or grilled bread to soak up the juices.
Storage & Reheating
Store leftover kabobs in an airtight container in the refrigerator for up to 3 days, and reheat gently in a skillet or microwave to avoid drying out the meat.
Common Questions
Can I use a store-bought marinade instead of vinegar or soda?
Yes, any acidic marinade will work similarly to tenderize the venison, though the vinegar or soda method is a simple, budget-friendly option.
Why use regular soda instead of diet soda for the marinade?
Regular soda contains sugar and acid that help tenderize the meat and add subtle sweetness, while diet soda lacks the sugar needed for that effect.
How do I know when the venison is done without a thermometer?
Cook for about 7 minutes per side over medium-high heat, then check that the meat is firm but still slightly pink in the center for medium-rare to medium doneness.