Grilled Venison Kabobs

Love grilling wild game? Then you’ve got to try these juicy venison kabobs with Chimichurri.

Create a distinctive and flavorful meal that goes beyond traditional grilled backstrap. The combination of marinated venison and bright and tangy chimichurri sauce creates a flavorful explosion of herbs and steak, while the onion and bell pepper deliver a colorful and delicious presentation.

We have a feeling this will become a go-to at your next backyard cookout!

Ingredients

The Kabobs and Marinade

1- 1 1/2 lb. venison backstrap, silver skin trimmed and cut into 1 – 1 ½ inch chunks 1 teaspoon Salt 1 teaspoon Black Pepper 2 Tablespoons Red Wine Vinegar 3 Tablespoon Olive Oil 1 Tablespoon Worcestershire sauce ½ Red Onion, cut into 1-inch pieces 1 large Red Bell Pepper, cut into 1-inch pieces 1 large Green Pepper, cut into 1-inch pieces

The Chimichurri

1/3 cup Fresh Basil 1/3 cup Fresh Cilantro 1/3 cup Fresh Parsley 1 tablespoon Red Wine Vinegar 1/2 Lemon, Juiced 1 teaspoon Minced Garlic 1 Shallot, Finely Diced 1/2 teaspoon Crushed Red Pepper Flakes 2 tablespoons + 1/4 cup Olive Oil 1/2 teaspoon salt 1/4 teaspoon black pepper

Recipe Directions

In a large bowl or Ziploc bag, combine red wine vinegar, olive oil, Worcestershire sauce. Pat venison dry using paper towels then season with salt and black pepper on all sides. Add the venison into the bowl with the marinade and toss. Allow to marinate for at least 15 minutes. You can do this in the refrigerator or at room temperature for up to 30 minutes In a blender or food processor, pulse together basil, cilantro, parsley, vinegar, lemon juice, garlic, shallot, crushed red pepper flakes, and 2 tablespoons of the olive oil. With the motor running, add ¼ cup more olive oil and blend until smooth, then season with salt and pepper. Set aside. Preheat your grill to medium high heat. For an extra char to your kabobs, spray the grill grates with cooking spray. Alternatively, thread meat and veggies onto the skewers, making sure to leave a bit of space and not cramming all the ingredients together. (Note: If you are using wooden skewers, be sure to let them soak for 20 minutes prior to threading them.) Once the grill is preheated, place skewers directly onto the grill and cook. Turn every several minutes, allowing to cook evenly on each side. (rotate every 2-3 minutes). Cooking time may vary but about 10-12 minutes should be roughly enough based on how you like your steak cooked. It’s recommended to cook them to 145°F for medium rare. 120°F for rare. Remove from the grill. Rest for a few minutes. Spoon Chimichurri over kabobs and serve!