Arkansas Ozark Mountain Venison Kebabs on the Grill

Introduction

Ozark Mountain Kebabs bring the rich flavors of the Arkansas wilderness straight to your plate. This recipe features tender venison, onions, and bell peppers marinated in a flavorful blend before being grilled to perfection on the Arteflame grill. By using the high-heat center grill grate for an initial sear and finishing on the flat cooktop, the meat stays juicy and delicious. Get ready to enjoy an outdoor grilling experience like never before!

Ingredients

• 2 lbs venison, cut into 1.5-inch cubes
• 1 large onion, cut into large chunks
• 2 bell peppers (red and green), cut into square pieces
• 1/4 cup soy sauce
• 2 tbsp Worcestershire sauce
• 2 tbsp Dijon mustard
• 1 tbsp brown sugar
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1/4 cup melted butter
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• Wooden or metal skewers

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour vegetable oil onto three paper napkins.
2. Place the napkins inside the grill and stack firewood over them.
3. Light the napkins and allow the grill to heat for about 20 minutes.

Step 2: Marinate the Venison

1. In a large bowl, whisk together soy sauce, Worcestershire sauce, Dijon mustard, brown sugar, garlic, smoked paprika, black pepper, and salt.
2. Add venison cubes, ensuring they are evenly coated.
3. Cover and marinate in the refrigerator for at least 2 hours.

Step 3: Assemble the Kebabs

1. Thread the marinated venison, onions, and bell peppers onto skewers.
2. Brush the kebabs with melted butter for extra flavor.

Step 4: Sear the Venison on the Center Grill Grate

1. Place the kebabs on the center grill grate, searing each side for 1-2 minutes at 1,000°F.
2. This locks in the juices for an incredible steakhouse-quality flavor.

Step 5: Finish Cooking on the Flat Griddle

1. Move the kebabs to the flat griddle cooktop to maintain an even cook.
2. Grill until the venison reaches an internal temperature of 125°F for medium-rare.
3. Remove the kebabs from the grill when the internal temperature is 110°F, as the meat will continue cooking after removal.

Step 6: Serve and Enjoy

1. Let the kebabs rest for 5 minutes.
2. Sprinkle with fresh rosemary and thyme before serving.

Tips

• Soak wooden skewers in water for 30 minutes to prevent burning.
• If using metal skewers, lightly coat them with butter to prevent sticking.
• For extra smoky flavor, add a chunk of hickory wood to the fire.
• Always use an instant-read thermometer to check the meat’s doneness.

Variations

1. Spicy Cajun Kebabs: Add 1 tsp cayenne pepper and 1 tsp Cajun seasoning to the marinade.
2. Sweet & Smoky Kebabs: Increase brown sugar to 2 tbsp and add 1 tsp liquid smoke.
3. Garlic Herb Butter Kebabs: Swap Worcestershire for lemon juice and double the fresh rosemary and thyme.
4. Teriyaki Glazed Kebabs: Substitute soy sauce with teriyaki sauce and add 1 tsp grated ginger.
5. Tex-Mex Kebabs: Add 1 tsp chili powder and serve with fresh guacamole.

Conclusion

These Arkansas Ozark Mountain Venison Kebabs bring bold, outdoor flavors to your table. Grilling on the Arteflame ensures juicy meat and perfect caramelization. Enjoy these flavorful kebabs with friends and family for an unforgettable meal.

Best Pairings

• Grilled corn on the cob with butter
• Roasted sweet potatoes with cinnamon
• A bold red wine, such as Zinfandel
• Fresh coleslaw for a cool contrast
• Garlic butter mushrooms cooked on the flat griddle