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.
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.
This recipe will take your taste buds on a savoury journey that you won't forget.
Equipment
- Cutting board
- Sharp knife
- Large plastic or glass bowl
- Small saucepan
- Whisk
- Tongs
- 12 bamboo skewers
Ingredients
For the Skewers:
- 450 grams venison sirloin
- 1 red bell pepper
- 1 green bell pepper
- 1 onion
Marinade:
- 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
Instructions
- 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.
Notes
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.
who would of thought about using venison on kebabs. tis recipe is great