Venison Kebobs w/ Spiced Yogurt Sauce


  • 8oz venison loin or leg, cubed into ¾” pieces
  • 1ea onion, vidallia  ¾” pieces
  • 2ea bell peppers ¾” pieces


  • 1T juniper berry, whole
  • 2ea rosemary sprigs
  • ½ cup soy sauce
  • ½ cup fresh orange juice
  • ¼ cup Worcestershire sauce
  • 2T chopped fresh garlic


  • 6oz plain Greek yogurt
  • 2oz Harissa sauce (I like Trader Joes brand or make your own!)
  • 1oz fresh squeezed lemon juice
  • 1T fresh chopped mint
  • 1t kosher salt


  1. Cut all the venison, onions and peppers up into ¾” pieces. Keep the venison separate as this will marinate for 2hours up to 24hours.
  2. Make the marinade by adding all the ingredients into a plastic ziplock bag and shake well. Add the venison and marinate, preferably overnight.
  3. Mix the ingredients for the yogurt sauce together and chill. This can be done 48 hours in advance to allow the sauce to mellow.
  4. Preheat Grill, preferably charcoal hardwood! Skewer the venison on pre-soaked skewers with the onion and peppers. Season Kebob’s with salt and pepper. Grill on each side until meat is a nice juicy medium.