Taking unique and delicious cuisines and applying them to wild game is one of my favorite things to do. I've had great luck creating Mexican dishes, Italian recipes, and other meals from all over the globe, and it got me thinking: Can I create a good-tasting Greek dish with venison? The answer resulted in this kabob recipe, which uses an oil and vinegar-based marinade with garlic and lemon, then adds a cucumber and Greek yogurt sauce that is reminiscent of traditional tzatziki but is a little easier to put together. This one, I promise, is going to be great.
Greek-Inspired Venison Kabobs Ingredients
- 2 ½ pounds venison backstrap
- 1 red onion, cut into 1 inch chunks
- 1 red bell pepper, cut into 1 inch chunks
- 1 green bell pepper, cut into 1 inch chunks
- 1 medium zucchini, thick sliced
Marinade
- 1/4 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 3 tablespoons lemon juice
- 3 cloves garlic (minced)
- 1 tablespoon dried oregano
- 1 teaspoon rosemary
- 2 teaspoons salt
- 1 teaspoon black pepper
Cucumber Dipping sauce
- 1 cucumber
- 1 cup plain Greek yogurt
- 1/4 cup lemon juice
- 1 tablespoon minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Greek-Inspired Venison Kabobs Directions
- Cut the venison steak into 1-1.5 inch cubes.
- Combine the marinade ingredients, and add the venison to the marinade. Place it in the refrigerator for at least one hour.
- Prepare the cucumber dipping sauce by grating the cucumber, then wrapping it in a paper towel. Wring out the excess water. Place it in a medium-sized bowl and stir in the Greek yogurt, lemon juice, garlic, salt and pepper.
- Assemble the kabobs. Thread the vegetables and venison chunks onto the skewers. Use two pieces of vegetables for every one piece of meat.
- Pour the remaining marinade over top of the kabobs.
- Preheat a grill over high heat.
- Lay each skewer on the grill and cook for about 6 minutes, turning frequently, so that all sides get contact with the heat.
- Serve the kabobs immediately with the cucumber dipping sauce on the side.
