Venison Shish Kabob

Kenny’s cooking again, but he has the easy part. I usually prep out the shish kabobs.

The key to good venison is to soak overnight or 8 hours in salt water or milk.

Rinse meat and begin to prepare whatever dish you are cooking.


  • Venison 1-1 1/2 pounds
  • 12 new potatoes cut into bit size pieces
  • 1 onion or pearl onions
  • 1 pound of thin sliced bacon
  • 2 seeded jalopenas cut into slices for flavor
  • shish kabob sitcks
  • olive oil
  • salt pepper
  • Tony Chachere’s


  1. Soak shish kabob sticks in water for 30 minute.
  2. Cut venison into bite size chuncks
  3. Dust meat with Tony Chacheres
  4. Wash new potatoes, Cut into bite size chucnks. Place in microwaveable bowl, add a little water to cover bottom of bowl and cover with saran wrap. Cut vent whole in top of saran wrap. Cook for about 4-minutes on high. They do not need to be all the way done.
  5. While potatoes are cooking cut bacon into thirds
  6. Prep onion by removing outer skins. You may use pearl onions or a whole onion. With whole onion cut in half and then half each again. You will pull apart as much onion as you want with meat.
  7. Remove potaoes from microwave. Dry off and coat in olive oil.
  8. Season with salt and pepper or your choice of seasoning.
  9. Wrap bacon around meat and jalopena. Thread onto skewer
  10. Then add onino, potato and meat again. Repeat this order till ingredients are gone.
  11. Prepare grill per charcoal bag for medium heat.
  12. Grill until bacon is cooked on one side then turn to the other side.

Tips for grilling per Kenny: place aluminum foil on grill surface, spray with cooking non stick spray, cut slits into foil so bacon grease will drain. Have a bottle of water for fire flare ups.

Cheryl’s tip: Thread on more veggies to shish kabob- sliced zucchini, red bell peppers, mushrooms and even a pineapple chucnk. This keeps you from having to cook side dishes.

If you have to cook throw it in the oven- oven 375 degrees for 20-30 minutes, till bacon is done. And you get to add in all your veggies.

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