Souvlaki Greek-Style Venison Kabobs Recipe
The yogurt based marinade both tenderizes and flavors the venison.
These simple Greek-style venison kabobs are the perfect meal for a summer evening. Delicious, tender and ready in minutes (except for the marinade time), these kabobs will please the entire family.
Drizzle over some freshly made tzatziki sauce.
The venison marinates in a yogurt-based mixture that tenderizes in two ways. First, the lactic acid in the yogurt breaks down the meat fibers over a long period. The mixture also contains lemon juice, its citric acid also tenderizing the meat, only in a quicker fashion. I like to marinate overnight for maximum effectiveness.
The rest of the dish consists of a simple mixture of bell peppers, red onions and tomatoes, all alternated on the skewer with the marinated meat. Grill the skewers for three to four minutes per side, or until the meat is done to your preferences. Cooking for a crowd? Make skewers with various sizes of meat cubes. Larger cubes will be medium-rare, smaller cubes more done. Something for everyone.
Alternate the marinated venison with the vegetables on bamboo or metal skewers.
Serve the grilled skewers with creamy tzatziki sauce (recipe here) and fresh pita bread for a complete meal.
Serve the souvlaki in a pita pocket as a handy sandwich.
INGREDIENTS
2-3 pounds venison, cut into 1” to 1.5” cubes
2 bell peppers, cut into squares
1 pound cherry tomatoes
2 red onions, quartered
Olive oil
Cavender’s Greek Seasoning or a blend of salt, pepper, garlic powder and oregano
Marinade
2 cups plain Greek yogurt
½ cup lemon juice
½ cup olive oil
1 tablespoon kosher salt
2 teaspoons black pepper
COOKING INSTRUCTIONS
The day before you grill, trim the venison into 1-inch to 1.5-inch cubes
Mix the marinade ingredients and pour over the venison. Stir to evenly coat the venison, cover the bowl and refrigerate overnight.
Mix the yogurt based marinade and pour over the venison cubes.
Soak wooden skewers in water for at least an hour. Prep the vegetables. Toss vegetables in olive oil. Alternate meat and vegetables on the skewers. Season with Cavender’s Greek seasoning or your own blend of salt, pepper, oregano and garlic powder.
Grill the souvlaki until the venison is done to your liking and the vegetables are just cooked though.
Grill for two to three minutes per side, or until done to your liking. Serve with pita bread and tzatziki sauce.