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Kiwi-Style Venison Kebabs with Manuka Honey Glaze

Embrace the spirit of New Zealand’s culinary scene with these succulent venison kebabs, a symphony of flavours that will transport your taste buds to the land of the long white cloud.
Succulent venison chunks are marinated in a blend of Manuka honey, tangy soy sauce, and aromatic ginger, imparting a depth of flavour that’s uniquely Kiwi.

Grilled to perfection, these kebabs are then drizzled with a luscious Manuka honey glaze, adding a touch of sweetness that complements the venison’s earthy notes.
Paired with fresh vegetables or salad and a sprinkle of sesame seeds, these venison kebabs are a culinary masterpiece that will leave your guests clamoring for more.

plate of venison kebabs

Recipe For Venison Kebabs with Manuka Honey Glaze

Indulge in the flavours of New Zealand with these delicious Kiwi-style venison kebabs, featuring a delightful Manuka honey glaze.
This recipe will take your taste buds on a savoury journey that you won't forget.
5 from 1 vote
Prep Time 10 minutes
Cook Time 4 minutes
Marinating Time 2 hours
Total Time 2 hours 14 minutes
Course Lunch, Main Course
Cuisine New Zealand
Servings 12 venison kebabs
Calories 7828 kcal


  • Cutting board
  • Sharp knife
  • Large plastic or glass bowl
  • Small saucepan
  • Whisk
  • Tongs
  • 12 bamboo skewers


For the Skewers:

  • 450 grams venison sirloin
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 onion


  • ¼ cup of olive oil
  • 2 Tbsp of soy sauce
  • 2 Tbsp of Worcestershire sauce
  • 1 Tbsp of Manuka honey
  • 1 tsp of dried thyme
  • ½ tsp of dried oregano
  • ¼ tsp of black pepper

Manuka Honey Glaze:

  • ¼ cup of Manuka honey
  • 2 Tbsp of soy sauce
  • 1 Tbsp of balsamic vinegar


  • Soak bamboo skewers in water while preparing everything else.

Marinate your steaks:

  • Cut the 450 grams venison sirloin into 2.5 cm (1-inch) cubes.
  • In a large plastic or glass bowl, whisk together ¼ cup of olive oil, 2 Tbsp of soy sauce, 2 Tbsp of Worcestershire sauce, 1 Tbsp of Manuka honey, 1 tsp of dried thyme, ½ tsp of dried oregano, and ¼ tsp of black pepper.
  • Add the venison cubes to the marinade and toss to coat.
  • Cover the bowl and refrigerate for at least 2 hours, or up to overnight.

Dice your ingredients:

  • Cut 1 red bell pepper , 1 green bell pepper, and 1 onion into 2.5 cm (1-inch) cubes.

Time to assemble and cook:

  • Preheat your hotplate or grill to medium-high heat.
  • Thread the venison cubes, red bell pepper cubes, green bell pepper cubes, and onion cubes onto skewers.
  • Cook the skewers for 10-15 minutes, turning occasionally, until the venison is cooked through and the vegetables are tender.

Manuka honey glaze:

  • In a small saucepan, whisk together ¼ cup of Manuka honey, soy 2 Tbsp of soy sauce, and 1 Tbsp of balsamic vinegar.
  • Bring the glaze to a simmer over medium heat and cook for 5 minutes, or until thickened.

To serve:

  • Brush the skewers with the Manuka honey glaze.
  • Serve immediately with your favourite sides.


Recipe Tips:
  • For a more intense flavour, marinate the venison overnight in the refrigerator.
  • If you don't have Manuka honey, you can substitute regular honey.
  • To prevent the kebabs from sticking to the grill, preheat the grill to medium-high heat and lightly oil the grates.
  • Do not overcrowd the grill; cook the kebabs in batches to ensure even cooking.
  • Let the kebabs rest for a few minutes before serving to allow the juices to redistribute.

Serving Suggestions:

  • Serve the venison kebabs with steamed Rice or noodles.
  • Add a side of fresh Salads for a balanced meal.
  • For a festive touch, serve the kebabs with a dollop of Manuka honey yoghurt sauce.
Keyword venison kebabs

1 thought on “Kiwi-Style Venison Kebabs with Manuka Honey Glaze

  1. 5 stars
    who would of thought about using venison on kebabs. tis recipe is great

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