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plate of venison kebabs

Recipe For Venison Kebabs with Manuka Honey Glaze

Shane Lowry
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
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Prep Time 10 minutes
Cook Time 4 minutes
Additional Time 2 hours
Total Time 2 hours 14 minutes
Course Easy and Delicious Appetiser Recipes for Any Occasion
Cuisine New Zealand
Servings 12 venison kebabs
Calories 7828 kcal

Ingredients
  

  • 450 grams 1 pound venison sirloin, cut into 2.5 cm (1-inch) cubes

Marinade

  • ¼ cup olive oil
  • 2 tablespoons soy sauce
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Manuka honey
  • 1 teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ¼ teaspoon black pepper

Manuka Honey Glaze:

  • ¼ cup Manuka honey
  • 2 tablespoons soy sauce
  • 1 tablespoon balsamic vinegar

For the Skewers

  • 12 bamboo skewers
  • 1 red bell pepper cut into 2.5 cm (1-inch) cubes
  • 1 green bell pepper cut into 2.5 cm (1-inch) cubes
  • 1 onion cut into 2.5 cm (1-inch)

Instructions
 

Marinate your steaks:

  • In a large bowl, whisk together the olive oil, soy sauce, Worcestershire sauce, Manuka honey, thyme, oregano, and 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.

Time to cook:Manuka honey glaze:

  • In a small saucepan, whisk together the Manuka honey, soy sauce, and 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.

Serving Suggestions:

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