These venison kebabs are a simple yet flavour-packed way to enjoy venison during the warmer months. Marinated with rosemary, garlic and olive oil, the venison develops a delicious char on the grill while remaining tender and juicy. Perfect for summer barbecues, garden parties or a quick outdoor supper.
Prep Time
20 mins
Cook Time
10 minutes
Serves
4 people
Difficulty
Easy
Ingredients
- 800g venison leg or haunch, cut into 3cm cubes
- 2 tbsp olive oil
- 2 cloves garlic, crushed
- 1 tbsp fresh rosemary, finely chopped
- 1 tsp sea salt
- ½ tsp freshly ground black pepper
- 1 red onion, cut into chunks
- 1 red pepper, cut into chunks
- 1 yellow pepper, cut into chunks
- Wooden or metal skewers
- Lemon wedges, to serve
Instructions
- If using wooden skewers, soak them in water for at least 30 minutes.
- In a large bowl, combine the olive oil, garlic, rosemary, salt and black pepper.
- Add the venison cubes and mix until evenly coated.
- Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours for extra flavour.
- Thread the venison, onion and peppers alternately onto the skewers.
- Preheat your barbecue, grill or griddle pan to a high heat.
- Cook the kebabs for 8-10 minutes, turning regularly to achieve an even char on all sides.
- Check that the venison remains slightly pink in the centre for the best texture.
- Remove from the heat and allow to rest for 2-3 minutes.
- Serve with fresh lemon wedges.
Chefs Tip
Don’t overcook the venison. As a naturally lean meat, it is at its best when cooked medium-rare to medium, keeping the cubes tender and juicy while preserving their rich natural flavour.
Serving Suggestions
Serve with warm flatbreads, a fresh Greek-style salad and a cooling yoghurt and mint dressing. For a more substantial meal, pair with herby couscous or grilled new potatoes.