Venison and vegetable kebabs

    1 hour 35 min

    These kebabs have the perfect combination of flavours and textures. Marinated venison is skewered with peppers, mushrooms, red onion and cherry tomatoes. They are then grilled to perfection on a BBQ.

    7 people made this

    Serves: 8 

    • 4 tablespoons finely chopped onion
    • 1 teaspoon dry mustard powder
    • 1/4 teaspoon black pepper
    • 1 teaspoon crushed chillies
    • 2 tablespoons dark brown soft sugar
    • 2 cloves garlic, crushed
    • 1 (2.5cm) piece ginger, sliced thickly and crushed
    • 1 tablespoon rice vinegar
    • 2 tablespoons liquid smoke flavouring
    • 3 tablespoons honey or black treacle
    • 250g tomato puree
    • 900g venison, cut into 2.5cm cubes
    • 20 bamboo skewers, soaked in water for 20 minutes
    • 1 red pepper, cut into 2.5cm pieces
    • 1 yellow pepper, cut into 2.5cm pieces
    • 1 red onion, cut into 2.5cm cubes
    • 225g mushrooms, halved
    • 300g cherry tomatoes

    Prep:50min  ›  Cook:15min  ›  Extra time:30min marinating  ›  Ready in:1hr35min 

    1. Stir together onion, mustard powder, pepper, crushed chillies and sugar in a large bowl. Add garlic, ginger, rice vinegar, liquid smoke, honey and tomato puree; mix thoroughly. Toss venison with marinade, cover and marinate in refrigerator 30 minutes to overnight.
    2. Preheat a barbecue for medium heat.
    3. Skewer the venison pieces, alternating with red pepper, yellow pepper, red onion, mushroom and cherry tomatoes. Grill until the venison is no longer pink, about 15 minutes, depending on the barbecue. Alternatively, the kebabs may be baked in a preheated oven at 220 C / Gas 7 for about 10 minutes.


    Liquid smoke flavouring can be purchased in speciality shops or online.

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    Reviews & ratings
    Average global rating:

    Reviews in English (6)


    I made these for our Annual Family Memorial Day FIsh Fry. NO ONE KNEW; That they were eating deer meat. Everyone begged me for the recipe. The kids were my biggest testimony. Thank you so much! I made 70 kabobs they were gone within the hour. The only thing that I had changed was the tomato. I used crushed instead of puree.  -  04 Jul 2007  (Review from Allrecipes US | Canada)


    Sweet and Spicy. well-balanced flavors. i used this for steaks instead of kabobs, and it was delicious.  -  12 Feb 2008  (Review from Allrecipes US | Canada)


    I only had 1 tbsp of liguid smoke left in my bottle but it still turned out good. Next time, I'll use the full two tbsp. I also had no tomato puree or sauce but I found a can of tomato juice, so I use that. Also used cider vinegar on account I had no rice vinegar. I'll definately make it again. It was very good with the changes and depending on what is in the cupboards, I'll probably follow the recipe more.  -  28 Feb 2008  (Review from Allrecipes US | Canada)