This easy venison dish is the perfect thing to cook up on your grill for a casual summer meal
Greek Style Venison Kebabs
30 Min
Prep Time
20 Min
Cook Time
4-6
Servings
Easy, Medium
Difficulty
Everyone loves meat on a stick. Don’t believe me? Just take a walk down the food row at your local or state fair this summer. I definitely fall into this category and kebobs are a go-to summer meal around my house.
Meat on a stick is always a good idea and these Greek style marinated venison kebabs are the perfect late summer meal.
This one takes advantage of Greek style flavors to marinate both the venison and the vegetables. It also includes chunks of feta cheese for extra flavor. Look for a block of feta packed in brine, as it’s usually a bit creamier than the dry version. Some of the brined cheese will sometimes still split on the skewer, but that’s ok. It usually holds together enough that you can pluck the halves off the grill rack with metal tongs and either add them back to the skewer or serve them alongside. The rich, salty flavor of the cheese is a great addition to the grilled meat and vegetables.
Cut the brined feta cheese into chunks.
Start by mixing all the marinade ingredients. Set the bowl aside.
Mix the marinade ingredients.
Chop the zucchini, peppers, onions, and cheese into chunks for skewering. Add them to a bowl along with the grape tomatoes. Add two to three tablespoons of the marinade to the vegetables and gently stir to blend and evenly coat. Cover and refrigerate.
Add some of the marinade to the cheese and vegetables, then toss to coat.
Cut the venison into 1 ½ inch cubes. Don’t go too small or the venison will overcook before the vegetables are done. Add the venison to a bowl or zip style bag and pour over the remaining marinade. Stir to evenly cover the meat with the marinade. Cover and refrigerate 4-6 hours.
Add the remaining marinade to the venison.
To assemble, use bamboo skewers that have been soaked in water to prevent burning, or use flat metal skewers. Alternate meat and vegetables on the skewer, adding a chunk of cheese somewhere along the way.
Assemble the kebabs with alternated venison, vegetables and cheese.
Place the skewers on your preheated grill set at 350 degrees. Grill for 6-8 minutes, then gently turn and continue grilling for another 4-6 minutes or until the venison is a nice medium rare and the vegetables are just cooked through.
Grill until the venison is desired doneness.
Serve with tzatziki sauce for dipping, if desired.
Ingredients
2 pounds venison, cut into 1 ½ inch cubes
2 zucchini squash, cut into 1 inch rounds
2 bell peppers cut into 1 ½ inch pieces
1 red onion, cut into chunks
1 cup grape tomatoes
8 ounces feta cheese in brine, cut into 1 inch cubes
Marinade:
1/4 cup olive oil
3 tablespoons lemon juice
2 tablespoons dried Greek Seasoning
2 tablespoons balsamic vinegar
2 teaspoons each paprika and garlic powder
1 teaspoon each of onion powder, ground cumin, ground coriander, sugar, salt
½ teaspoon each cayenne pepper and black pepper
author at Timber 2 Table recipes
