Buck Kabobs

Transform your next grilling session with Buck Kabobs, a flavor-packed skewer recipe that highlights tender venison steak and vibrant vegetables. Marinated in a delicious blend of olive oil, soy sauce, Worcestershire sauce, honey, smoked paprika, and fresh garlic, these kabobs are infused with smoky, tangy, and slightly sweet flavors. Juicy chunks of venison are paired with bell peppers, zucchini, red onion, and button mushrooms, creating a harmonious balance of savory meat and crisp veggies. Perfectly grilled to medium-rare perfection, these kabobs are ideal for outdoor barbecues, weeknight dinners, or impressive party appetizers. Quick to prepare and bursting with bold flavor, Buck Kabobs are a must-try for venison enthusiasts and grill masters alike. Serve them hot with a drizzle of lemon juice for an irresistible, mouthwatering finish!

Nutriscore Rating: 72/100

Prep Time:40 mins

Cook Time:15 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 lb Venison (buck) steak
• 1 large Red bell pepper
• 1 large Green bell pepper
• 1 large Red onion
• 1 medium Zucchini
• 8 pieces Button mushrooms
• 3 tbsp Olive oil
• 3 tbsp Soy sauce
• 2 tbsp Worcestershire sauce
• 3 cloves (minced) Fresh garlic
• 1 tsp Smoked paprika
• 0.5 tsp Ground black pepper
• 0.5 tsp Salt
• 2 tbsp Lemon juice
• 1 tbsp Honey
• 10 pieces (soaked in water for 30 minutes) Wooden skewers

Directions

Step 1

Cut the venison steak into bite-sized cubes, approximately 1 inch in size, and set aside.

Step 2

Prepare the vegetables by cutting the red and green bell peppers, red onion, and zucchini into chunks of similar size to the venison cubes. Leave the mushrooms whole or halve them if they are large.

Step 3

In a large mixing bowl, whisk together olive oil, soy sauce, Worcestershire sauce, minced garlic, smoked paprika, black pepper, salt, lemon juice, and honey to create the marinade.

Step 4

Add the cubed venison to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor.

Step 5

Meanwhile, soak the wooden skewers in water for at least 30 minutes to prevent them from burning during grilling.

Step 6

Once marinated, assemble the kabobs by threading the venison and vegetables onto the skewers in an alternating pattern. Begin and end each skewer with a vegetable piece for added stability.

Step 7

Preheat a grill to medium-high heat. Lightly oil the grill grates to prevent sticking.

Step 8

Place the kabobs on the grill and cook for 10-12 minutes, turning occasionally to ensure even cooking. The venison should be cooked to medium-rare or medium (about 135-145°F), and the vegetables should be tender but slightly charred.

Step 9

Remove the kabobs from the grill and let rest for a few minutes before serving.

Step 10

Serve the buck kabobs hot, garnished with additional lemon wedges, if desired.

Nutrition Facts

Serving size	1456 grams (1456.0g)

Amount per serving	% Daily Value*
Calories	1566

Total Fat 57.30g	73%
Saturated Fat 12.40g	62%
Polyunsaturated Fat 4.30g
Cholesterol 507mg	169%
Sodium 5540mg	241%
Total Carbohydrate 83.60g	30%
Dietary Fiber 13.50g	48%
Total Sugars 54.00g
Protein 176.90g	354%

Vitamin D 0IU	0%
Calcium 226mg	17%
Iron 25mg	139%
Potassium 4059mg	86%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.1%

Protein: 45.4%

Carbs: 21.5%