Grilled Venison Kebabs

Great Kebab recipe! Venison can be substituted out for your favorite meat. Grilling them is definitely the best way to make these…


• 2 pounds venison or beef roast (anything from beef to bison to antelope to caribou would work here.)

• 1-2 onions cut into bite-sized peices

• Olive oil

• Salt


• 2 tablespoons basil leaves (about a dozen)

• 2 green onions or scallions

• 1 tablespoon fresh oregano leaves

• 1 tablespoon fresh parsley

• 1 tablespoon fresh mint leaves

• 2 garlic cloves

• 1/2 cup olive oil

• Juice of a lime

• Salt to taste


1. Cut the meat into 2-inch chunks; you can go a little larger, but do not go smaller.

2. Chop the onion into large chunks, roughly the size of the meat.

3. Toss all three ingredients with some olive oil — maybe 2 tablespoons — in a bowl, then salt them to taste. I use about a teaspoon of salt here.

4. Let this sit while you fire up the grill. It takes me a good 45 minutes to get my charcoal grill started, hot and ready. If you have a gas grill, just wait to let the kebabs marinate.

5. Meanwhile, make the sauce. Dump all the herbs and garlic into a food processor and buzz it until combined. You may have to stop and scrape down the sides from time to time before everything “catches” and begins to process normally. Once everything is pretty well chopped, start adding the olive oil slowly. Now the sauce will combine nicely. Stop and scrape the sides. Add as much oil as you want — up to a full cup — and buzz it pretty hard. You want a lurid green sauce.

6. Taste the sauce to see if it needs more salt, and add some if need be. Set it aside until later.

7. At some point before you grill, skewer your meat and onions on metal skewers. If you don’t have them, be sure to soak wooden skewers.

8. Grill over a hot, uncovered fire. Grill for no more than 10 minutes total, depending on the heat of the grill. Turn the skewers to cook on all sides. Do not overcook the meat, as it will become dry and unhappy. once it’s done, take the skewers off and let them rest.

9. This is the time to add the lime juice to the sauce.

10. To serve, take the meat and onions off the skewers and pour over the sauce. Eat this with crusty bread, fingerling potatoes or polenta. You could even chop it up, mix it with the sauce and serve it in a hoagie roll.

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