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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
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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

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.

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