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Smoking Venison Kabobs

Smoking Venison Kabobs on a pellet smoker is super easy to do and it’s a very delicious meal that your whole family will love.  By smoking venison kabobs, you will add an extra layer of smoky flavor than you would with just a grill. 

If you have a supply of venison that you are looking for recipes to make, then you have come to the right place.  Smoked venison kabobs are a healthy meal that is great to use up some of your garden vegetables with. 

Smoked Venison Kabobs Recipe on a wire rack.
Smoked Venison Kabobs Recipe

A versatile venison recipe that you can easily make your own with a few adjustments.  I have been cooking venison for many, many years. 

Living in Michigan, I am surrounded by deer hunters.  Growing up, my dad and brothers all were deer hunters.  

Then when I got married in 1994, my husband has supplied our household with venison meat every year.  We have been making these venison kabobs for many, many years.

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How to Cook Venison

Venison is a very tricky meat to cook because of the lack of fat.  If cooked wrong, venison will be tough and strong in smell and taste.  With more than 30 years’ experience in cooking venison, I have made several recipes using this healthy meat. 

My husband has perfected venison jerky, venison snack sticks, venison summer sausage, and venison sausage.  Some day he may share his recipes so make sure to get on my email list.  

All of my venison recipes are cooked with Michigan white tailed deer meat.  If you would like to learn how to cook venison, then check out one or all of my deer meat recipes. 

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More Venison Recipes

How long does it take to smoke venison?

Smoking time will vary depending on the type of smoker, the temperature you are using, the size of the pieces of venison, the number of times that you open the door, and a countless number of variables. 

A general rule of thumb would be about one hour.  If you want the kabobs done sooner, start the heat at a lower temperature for about 30 minutes and then turn it up to 350°F or 400°F until they are cooked properly. 

Best Way to Smoke Venison

There are so many “Best Way to Smoke Venison” recipes such as venison snack sticks (which are one of my favorites), smoked venison summer sausage, or this smoked venison kabobs recipe. 

Low and slow is the best way to smoke venison in the beginning stages and then turn the heat up at the end of smoking to get a nice texture on the venison pieces.

Best Wood to Smoke Venison

The best wood to smoke venison is a very personal preference.  I like to use competition blend pellets for our Rec Teq pellet smoker

If you like a sweeter piece of meat, then smoke with fruit woods such a cherry or apple.  Other great choices would be hickory, walnut, or oak wood chips.

Smoked Venison Kabobs Ingredients

  • Venison Pieces – Substitute Elk meat or even beef pieces.
  • Italian Dressing – Make your own if you are feeling adventurous.
  • Onion, White – Large Pieces – can use red onion, or yellow onion.
  • Peppers, Multi-Colors – Large Pieces – Can use Fresh Bell Peppers, Sweet Peppers, and if you want some spice, you can use Jalapeno Peppers. Red pepper adds color to the kabobs.
  • Mushrooms – Depending on the size, leave whole or slice in large pieces.
  • Tomatoes – Grape or Cherry Tomatoes work best!

How to Assemble Venison Kabob

Cut the venison into one-inch squares.  Place the venison in a large bowl or a Ziplock bag to marinate.  Add the Italian dressing on top of the venison and close the bag. 

Stir to combine and cover the large bowl if using.  Place in the refrigerator overnight or for at least 1 hour but up to 24 hours before smoking. 

I like to prepare the venison pieces at dinner the night before and marinate in the refrigerator overnight so that it is ready when it’s time to assemble the kabobs. When you are ready to smoke the kabobs, it is time to assemble them. 

Gather all your ingredients to make your venison kabobs.  Prepping all the ingredients before you start to assemble them if very important. 

If using wooden skewers, make sure to soak them in water beforehand.  I like to use metal skewers

Assemble the shish kebabs by starting with a piece of the onion and poke it directly in the center being careful not to poke your hand on the other side of the onion.  Repeat this process with a piece of venison, pepper, mushroom, and tomato making sure not to pack them too tightly together but not leaving spaces between pieces. 

Then repeat again, and again until your skewer is mostly full.  Leave a little room on the end.  Throw away any unused marinade sauce. Place on a plate and work on the next kabob until all the ingredients are gone.        

How to Make Venison Kabobs

Preheat your smoker to 250°F.  If using a pellet smoker, fill the bin with your favorite pellet flavor.  When using my Rec Teq pellet grill or a Traeger Pellet Smoker grill, I like to use competition blend pellets

If using a wood smoker such as a Masterbuilt, use wood smoker chips.  Once the smoker grill has come to temperature, place the fully assembled venison kabobs onto the smoker racks. 

If needed, adjust the smoker racks to fit your needs. Close the lid and let smoke for 45 to 1 hour.  Turn the smoker up to 400°F and cook the venison kabobs until they have reached the proper temperature. 

Make sure that the venison meat  has reached an internal temperature of 145°F for medium.  Cook longer if desired.  Remove from the smoker and place on a serving platter until ready to eat.      

Using a digital thermometer to check the temperature of the venison kabobs cooking on a pellet smoker grill.
Using a digital thermometer to check the temperature of the venison kabobs.

What to Serve with the Smoking Venison Kabobs?

This skewer recipe is great all by itself with a variety of veggies and the amazing smoky deer meat pieces. But if you decide that you would like a side dish to go along with your main meal then try one or more of these:

  1. Smoked Asparagus
  2. Cheesy Smoked Potatoes
  3. Griddle Grilled Corn on the Cob
  4. Hasselback Potatoes
  5. Cheddar Biscuits
  6. Baked Avocados

How to Store Smoked Venison Kabobs

Smoked venison kabobs make a great leftover meal!  Once the venison kabobs have cooled down, remove from the skewers and store in an airtight container for up to 6 days. 

Reheat in the microwave, on the smoker grill using a foil boat dish, on the stove in a sauté pan, or in the air fryer. 

Other Possible Kabob Ingredients

  • Pineapple Pieces
  • Teriyaki Seasoning
  • Vegetables – Such as Broccoli Crowns, Cauliflower Pieces, Zucchini Pieces, or Summer Squash Chunks

More Kabob Recipes

Lebanese Kebabs

Chicken Kabobs on the Pellet Smoker

Chicken Kabobs on the Blackstone Griddle

Griddle Grilled Chicken Kabobs

Grilled Venison and Chicken Kabobs

Easy Pork Skewers

Beef Kabobs in the Oven

Venison Kabobs Smoked on a Pellet Grill, resting on a wire rack.
Venison Kabobs Smoked on a Pellet Grill.

Smoking Venison Kabobs – FAQ

How Long do Kabobs take in the Smoker?

When using a smoker to cook your kabobs, remember that low and slow is best.  Which means that it will take about one hour to one and a half hours to cook.  Turn the heat up on the smoker during the final stages to help create a nice golden-brown outer shell on the kabobs. 

Do I need to marinate the venison before cooking?

Yes, it is recommended that you marinate the venison before cooking to help break down the connective tissues in the meat.  It also aids in giving the meat a little bit of extra flavor.

Smoking Venison Kabobs Recipe

Get the full recipe and nutrition calories as well as nutrition information below!

Yield: 4 Kabobs

Smoked Venison Kabobs Recipe

Smoked Venison Kabobs Recipe on a wire rack.

Smoking Venison Kabobs on a pellet smoker is super easy to do and it’s a very delicious meal that your whole family will love.  By smoking venison kabobs, you will add an extra layer of smoky flavor than you would with just a grill. 

Prep Time 5 minutes
Marinade Time 1 hour
Cook Time 1 hour 30 minutes
Total Time 1 hour 30 minutes


  • Venison Tenderloin 1 1/2 pounds
  • Italian Dressing 1/4 cup
  • Mushrooms, White, Sliced 8 ounces
  • Onion, White, Small Pieces 1 Each
  • Pepper, Bell, Small Pieces 1 Each
  • Tomatoes, Grape or Cherry 8 ounces


  1. Cut the venison into one-inch cubes trying to keep them the same size.
  2. In a bowl or Ziplock bag, add the venison pieces and drizzle the Italian dressing on top of the deer meat pieces. Cover the bowl or zip the bag and refrigerate for 1 - 24 hours. When ready to make the kabobs, remove from the fridge.
  3. Gather the ingredients to make the venison vegetable kabobs.
  4. Cut the vegetables into 1-inch pieces and line all the ingredients up on the countertop.
  5. Gather the skewers. If using wooden skewers, soak in water before use.
  6. Take a skewer and start with a piece of onion. Poke the skewer in the center of the onion piece, being careful to not poke your hand, and slide the vegetable piece all the way to the other end.
  7. Next, add a piece of the venison through the center and slide it to touch the vegetable piece. Add a piece of the other vegetable pieces and scatter a piece of the venison meat here and there.
  8. Repeat this vegetable and meat assembly process several more times until your skewer is full. Discard any unused Italian dressing that was used to marinate the deer meat. I was able to get four venison vegetable kabobs.
  9. How to Smoke Venison Kabobs
    Preheat the pellet smoker to 250°F. Add pellets to the bin if needed.
  10. Once the smoker is the right temperature, place the skewers on the grill and smoke the venison kabobs, low and slow so that they soak up the smoke.
  11. Let the venison skewers smoke for about 1 hour and then turn the temperature up to 400°F. When the smoked venison kabobs reach 145°F, remove them from the smoker. Serve warm with your favorite side dish if desired.


  • Substitute other vegetables of your choosing.
  • Other side dish options are fried rice, smoked cheesy potatoes, smoked asparagus, grilled corn on the cob, cheddar biscuits, or hasselback potatoes.
  • Remove from the skewer and store any leftovers in an airtight container for up to 6 days.

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As an Amazon Associate, I earn from qualifying purchases. This page contains affiliate links. Click on the highlighted text in a post to explore a product. If you purchase through one of them, I will receive a commission (at no additional cost to you). I ONLY EVER ENDORSE PRODUCTS THAT I TRULY LOVE. Thank you for your support!

Nutrition Information



Serving Size


Amount Per Serving Calories 269Total Fat 8gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 145mgSodium 235mgCarbohydrates 8gFiber 2gSugar 4gProtein 41g

Note: For exact nutritional information, consult your dietitian. All nutritional information is simply a guideline.

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By on July 2nd, 2022
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About Sherry

Welcome to FROM MICHIGAN TO THE TABLE! My name is Chef Sherry Ronning and I am a food blogger from Michigan. Professionally cooking and baking Midwestern Cuisine for more than 30 years. Specializing in fresh fish, venison, farm raised meats and griddle recipes. Please enjoy my recipes!!

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7 Comments on “Smoking Venison Kabobs”

  1. These kebabs were absolutely amazing! I have them on my meal plan list for next month to make again. I haven’t cooked much venison but it was so tender and full of flavor! ????

  2. We end up with a freezer of venison thanks to my dad and I’m always looking for ways to use it that are not chili or hamburgers. This is wonderful!

  3. Every year I end up with some venison and I’m always looking for ways to use it. This was a really great and easy recipe! I will definitely keep this on my list of things to make with venison!


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