These venison kabobs are marinated in a bold, slightly sweet mop of balsamic, honey, garlic, and herbs, then skewered up with garden veggies that blister just enough to taste like summer.

Grilling kabobs is one of my favorite summer rituals. It’s simple, satisfying, and perfect for evenings when the sun’s still hot but the fire’s calling. They're simple, but filling and full of protein and fresh garden produce.

Don’t have venison on hand? No big deal. I used lean steak this time (because I’m waiting for fall freezer restock like everyone else), and it turned out perfectly. But if you do have venison? These kabobs were made for it.

Why You’ll Love These Venison Kabobs

Grill or smoker friendly. Whatever you’re using, they’ll shine.

Flexible. Use whatever veggies you’ve got.

Fast. Just a quick marinade and a hot fire.

Flavorful. The marinade is smoky, sweet, and punchy in the best way.

Freezer stash friendly. Make extra for meal prep.

What Cut of Venison Works Best for Kabobs?

When it comes to kabobs, you want a lean, tender cut that holds up on a skewer and cooks quickly over high heat. The best options:

• Backstrap (aka tenderloin): Tender, lean, and easy to cube. This is the gold standard for kabobs if you’re feeling fancy.
• Sirloin or Top Round: Still tender, with a little more chew. Great flavor, and easy to source from larger deer.
• Bottom Round or Eye of Round: Lean and serviceable, just don’t overcook, it’ll toughen fast.

Avoid: Shoulder or neck roasts. These are better suited for slow braises and stews.

💡 Tip: No venison on hand? Use lean beef sirloin or top round as a stand-in. It’ll still soak up that marinade and give you that fire-kissed flavor.

Ingredients

For the Kabobs:

• 1.5 to 2 lbs venison or lean beef, cut into 1.5" cubes.
• 1 zucchini, sliced into thick half-moons.
• 1 red onion, cut into large wedges (leave root end intact if you can).
• 1 bell pepper, cut into chunks.
• 1 cup mushrooms (button or baby bella).
• Cherry tomatoes or other summer veg (optional).

For the Marinade:

• ¼ cup olive oil
• 2 tablespoon balsamic vinegar
• 2 tablespoon soy sauce
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 tablespoon honey or maple syrup
• 3 cloves garlic, minced
• ½ teaspoon dried thyme
• ½ teaspoon dried rosemary
• ½ teaspoon black pepper
• Optional: ¼ teaspoon red pepper flakes

How to Make the Kabobs

Make the Marinade. Whisk all marinade ingredients in a large bowl or jar. Add the cubed meat and toss to coat. Cover and refrigerate for 2–8 hours.

Prep the Veggies. While the meat marinates, chop your veggies into grill-friendly sizes. Keep them chunky so they don’t fall apart. If using wooden skewers, soak them in water for 30 minutes.

Assemble the Kabobs. Thread the meat and veggies onto skewers in this order (or your own): mushroom → zucchini → onion → pepper → meat → repeat. Alternate colors and textures for a good mix.

Grill or Smoke

• Grill: Preheat to medium-high. Grill kabobs for 10–15 minutes, turning every 2–3 minutes, until meat is browned and cooked through.
• Smoker: Smoke at 250°F for 30–45 minutes or until internal temp hits 135–140°F (medium). Optionally brush with extra marinade or mop sauce halfway through.

Rest & Serve. Let the kabobs rest for 5 minutes before serving. Eat as-is, or slide them off the skewers over rice, flatbread, or a bed of grilled greens.

Tips & Swaps

Add a splash of bourbon to the marinade for smoky-sweet magic.

Swap out bell peppers for poblano or hot wax if you like a kick.

No grill? Broil them in the oven on high for ~10 minutes, flipping once.

These reheat beautifully and leftovers make a killer lunch wrap.

Tools I Love for This Recipe

🔗 Reusable Metal Skewers
🔗 Meat Thermometer
🔗 My Favorite Knife Set
🔗 Weber Grill

More Wild Food You Might Love

• Canning Peaches (because they’re perfect with grilled meat)
• Perfect Marinated Venison Steaks
• Best Smoked Corn on the Cob Recipe