Garden vegetables are a great compliment to this Grilled Venison & Chicken Kabobs recipe. Marinate the meat in your favorite Italian dressing.
With a little prep this is a quick throw together meal. The grill is perfect for those outdoor cooking lovers who want a break from the hot summertime kitchens.
Our family likes to make both chicken and venison because we can then have a variety for all to enjoy.
My husband is an avid hunter, so we have a plentiful supply of venison in the freezer. Using a venison tenderloin makes for a super tender kabob.
Don’t have venison to use?
This recipe can easily be substituted with beef, pork, sausage, or even shrimp. Try this beef kabobs recipe for a homemade marinade option.
Cut venison and chicken in 1 1/2-inch cubes. Keep meat separate and place into bowls or zip lock bags.
Add your favorite Italian dressing to the meat and toss to coat completely. Place meat back into the refrigerator and toss meat about every ½ hour until you are ready to cook up.
What vegetables should you use for your grilled kabobs?
We like to pick ones from our garden, so the peppers are what we have grown. You can use small round tomatoes, large diced up zucchini, sliced summer squash and even pineapple!
We also like button mushrooms and onions.
Because the peppers take longer to cook that the rest of the ingredients, we will cut them up into about 1 1/2-inch pieces and sauté them up in a pan on the stove for a couple of minutes.
We gather all of our ingredients like sliced mushrooms, large pieces of onions, the sautéed peppers, the marinated meats and skewer sticks.
We use metal skewer sticks, but you can also use wooden skewers that have been soaked in water before you use them. Start assembling your kabobs!
I like to start with an onion that will cradle the meat. Line your ingredients up in a row. Stager the vegetables with the meat to evenly use up your ingredients. See picture.
Turn grill to medium heat and preheat. Place kabobs on the grill at an angle with the skewer handles facing close to you.
When you are ready to turn the kabobs make sure to use a pair of tongs or a hot pad, so you don’t burn your fingers.
Grill till the meat is at the desired doneness. Remove from the grill and place on a platter to serve.
What should you pair your grilled kabobs with?
Our garden produces a lot of yellow and green beans so we will cook some of them up to go with our meal. A fresh salad would pair well.
You could make a rice pilaf, a creamy coleslaw from the cabbage in your garden or even a broccoli salad.
- Venison Tenderloin, cut into 1 1/2 inch pieces 2 lbs
- Chicken Breast boneless, cut into 1 1/2 inch pieces 2 each
- Bell Peppers, cut into 1 1/2 inch pieces 2 each
- Onion, large, cut into 1 1/2 inch pieces 1 each
- Mushrooms, fresh whole white, cut in half 16 oz
- Italian dressing 16 fl oz
- Cut up venison and chicken into 1 1/2 inch pieces.
- In seperate ziplock bags or containers place the meat along with enough italian dressing to completely coat the meat. Place in the refridgerator for at least one hour tossing meat occasionally.
- Cut up peppers into 1 1/2 inch pieces. Sautee in a small pan to cook peppers slightly. Cook about 5 minutes.
- Cut onions into quarters from the top to the bottom. Seperate onion slices.
- Clean mushrooms with a paper towel. Cut mushrooms in half.
- If using other vegetables, prep them up to use.
- Line all ingredients up in front of you. With a skewer stick in one hand, thread your ingredients onto the sticks. Start with an onion and end with an onion until all your ingredients are placed on sticks.
- Preheat grill on the medium setting.
- Place kabobs on the grill at an angle with the kabob handle closest to you.
- With the remaining italian dressing bast kabobs right when you place them onto the grill. Discard any leftover italian dressing.
- Cook about 5 minutes. With a pair of tongs turn kabobs over keeping handle close to you. Continue to cook until kabobs have reached your desired doneness.
- Remove from the grill and serve immediately. Be careful because skewer will be hot.
Amount Per Serving Calories 350Total Fat 16gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 12gCholesterol 122mgSodium 666mgCarbohydrates 12gFiber 1gSugar 9gProtein 37g
Nutrition information isn’t always accurate.
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