Grilled venison kebabs

Nothing’s better than firing up the barbecue on a summer day and grilling some tasty kebabs. Feel free to add your favourite vegetables to the skewer as well. Ingredients (Serves 2) 1 lb venison loin, cut into 1″ cubes 1 red onion, large dice 1 red pepper, large dice 1 yellow pepper, large dice 1 zucchini, large dice 8 cremini mushrooms, whole 2 tbsp olive oil Salt and pepper, to taste Marinade 2 tbsp Worcestershire sauce 2 tbsp soy sauce 2 tbsp maple syrup 1 tsp kosher salt 1 tsp ground black pepper ½ tsp ground oregano Optional: add 1 tsp chili flakes to give your kebabs some kick Tzatziki 1 cup Greek yogurt ½ tbsp fresh dill, chopped ½ lemon, juiced 1 clove garlic, minced ¼ cucumber, grated, excess water squeezed out Salt and pepper, to taste Directions 1. Whisk all marinade ingredients together in a bowl. Pour over cubed venison in a bowl or zip-lock bag. Set in refrigerator overnight. 2. Mix all tzatziki ingredients in a bowl. Season with salt and pepper. Refrigerate. This can be made the day before cooking kebabs. 3. Toss all vegetables with olive oil, salt, and pepper. 4. Starting at the bottom of the skewer (metal or bamboo), thread on 1 mushroom, 1 piece red onion, 1 piece red pepper, 1 piece yellow pepper, 1 piece zucchini, and 1 chunk of marinated venison. Repeat until you run out of skewer; ideally you should finish with a mushroom on top. 5. Heat barbecue to medium-high. 6. Grill skewers until meat is cooked to your liking and vegetables have a nice char to them but are not burnt, approximately 3-5 minutes on each side. 7. Serve venison kebabs with a side of tzatziki for dipping and a fresh salad of your choice. Originally published in the Ontario OUT of DOORS Wild Food digital exclusive For more cooking, click here Click here for more outdoors news Watch on-demand videos anytime on OFAH Stream