venison kabobs
- Categories
- Meats
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Cranberry juice |
| ¼ cup | Olive oil |
| ¼ teaspoon | Fresh garlic |
| ¼ teaspoon | Onion salt |
| ¼ teaspoon | Celery salt |
| ¼ teaspoon | Black pepper |
| ¼ teaspoon | Sweet basil |
| ⅛ teaspoon | Ginger |
| Mushroom | |
| Onions | |
| Green peppers | |
| Cherry tomatoes |
Mix juice, oil & spices. Marinate the venison kabobs overnight or at least 4 hours in the refrigerator. Thread the kabob on skewers.
Alternate skewered meat with mushrooms, onions, & green peppers.
Grill over hot fire for several minutes. Do not overcook. While cooking, baste meat & vegetables several times with leftover marinade. Serve on a warmed platter.
File
Similar recipes
- Appetizer kabobs
- Barbecued venison kabobs
- Chicken kabobs
- Fish kabobs
- Fruited venison
- Grilled chicken kabobs
- Lamb kabobs
- Marinated venison kabobs
- Pepper beef kabobs
- Pork kabobs
- Sauce for venison
- Scallop kabobs
- Seafood kabobs
- Steak kabobs
- Tofu kabobs
- Trout kabobs
- Tuna kabob
- Turkey kabobs
- Vegetable kabobs with rice
- Venison
Random recipe of the day
Follow us
