How to grill kabobs with aluminum foil?

HEAT grill to medium-high. PLACE sheet of Reynolds Wrap ® Non-Stick Foil with holes (see Tip) on grill grate with non-stick (dull) side towards food. GRILL 7 minutes turn kabobs . Brush kabobs with steak sauce.

How to grill perfect kebabs?

Grill kabobs over direct heat of approximately 400°F . Kabobs with 3/4-inch cubes require approximately 8 to 10 minutes of total time on the grill, flipping halfway through. Bigger chunks will take a few more minutes.

Do you put oil on kabobs before grilling?

Once everything has marinated, it's time to thread the kabobs. If you choose not to marinate, season the meat, shrimp or veggies with salt and pepper, and brush them with olive oil . If you're making shrimp kabobs, it's recommended to use 2 skewers side by side, per kabob, to prevent the shrimp from spinning.

What is the trick to cooking kabobs?

All Rights Reserved. 1: Don't forget to soak those skewers! 2: Cut ingredients into similar sizes — but position them smartly, too. 3: Don't shy away from cooking veggies and meat on the same skewer. 4: Don't overstuff your skewer. 5: Get some help from aluminum foil. 6: Grill over direct heat for a nice sear.

How do you grill kabobs without burning sticks?

Damp skewers will get really hot, but they won't burn. That's why you need to soak your high-quality bamboo wooden skewers before threading them with ingredients . How long should you soak skewers? Pop them into a pan of warm water for at least 30 minutes before using them.

How long to soak skewers before grilling?

While 30 minutes is the minimum , it's best to plan ahead and soak your bamboo skewers overnight in water. It takes a long time for the skewers to soak up the water, but well-soaked skewers, which are slow to give up their moisture, will last longer on the grill without burning up.

Can you grill with aluminum foil on the grill?

Grill Packets Make a packet using aluminum foil and place the whole mixture inside. Then, just throw it on the grill at the time and temperature that your recipe specifies. The foil will keep heat and moisture contained inside, and your food will come out juicy and delicious!

How do you grill kabobs without burning skewers?

Damp skewers will get really hot, but they won't burn. That's why you need to soak your high-quality bamboo wooden skewers before threading them with ingredients . How long should you soak skewers? Pop them into a pan of warm water for at least 30 minutes before using them.

How do you keep food from sticking to aluminum foil on the grill?

Spray or oil the aluminum foil and place your meats, fish, kabobs, etc. on the foil and then put the foil directly on the grill surface.

Grilled Venison Kabobs with Romaine Recipe

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Turn heads with these savory grilled venison kabobs with romaine. The perfect venison appetizer or light dinner.

Grilled Venison Kabobs with Romaine Recipe | Kita Roberts (1)

Before we get to the Venison Kabobs I just have to say one thing. It seems like a day can't go by without one social media network changing things for the better. Every time I think I have one figured out, poof.

Facebook makes it harder to see 'pages' feeds, google weren't all timeline on me, Pinterest changed something (though, I can't remember what, so it really must not have been that important) and Twitter gave us three more characters. Well, #%!...

I'm pretty sure our phones can flirt with people on Christian Farmer Mingle without us knowing it and my personal photos can be viewed by all on Picasa.

If you are still wandering the interwebs lost and alone, looking for more places to get up to date news about how I tried to get changed in a used porta-potty with a tick crawling dangerously close to the seat cover and a spider dangling near the exit handle and me pretty sure I was going to end up falling out, half-naked, in front of a hundred strangers screaming random obscenities at nature, make sure to check out all the links below the recipe and follow me.

No, let's get on to the venison kabobs.

I know you're here for the food. And these venison kabobs are going to make your day. I know my mouth is watering.

Why Eat Venison?

If you are lucky enough to know someone that provides you with venison, give them a big hug. Venison is the ultimate in lean red meat. Even cornfed deer have a much lower percentage of fat than cows do, so your meat will be super lean.

For some recipes this may not work as well, and you are going to have a hard time getting your venison burgers to hold their shape. But for anything where you are looking to have a lean tender piece of meat in the mix, venison is the perfect fit.

Venison Kabobs on the Grill

If you are going to make kabobs, and use some of your dear deer venison to do it, light up that grill. There is no better way to import a smokey outdoor flavor to your meat than live fire.

Grab some lump charcoal, and even some smoker chips if you really want to heap that flavor on. Grilling your venison is the way to go.

Grilled Venison Kabobs with Romaine Recipe | Kita Roberts (3)

So now that I've told you all about why you should be eating venison, you probably need more recipes. Try these out!

Chimichurri Venison Sirloin
Slow Cooker Venison Sliders
Venison Tacos and Bambi Burgers

Serve these delicious venison kabobs alongside the grilled romaine salad, pair it with a comforting mixed vegetable soup, and toasted bread for a savory meal!

If you’ve tried this Grilled Venison Kabobs with Romaine recipe or any other recipe on passthesushi.com please don’t forget torate the recipeand let me know where you found it in the comments below. I love hearing from you! You can alsofollow along for more good eats and travel tipsonInstagram@passthesushi&@girlcarnivore,Twitter&Facebook.

📖 Recipe

Grilled Venison Kabobs with Romaine

Turn heads with these savory grilled venison kabobs with romaine. The perfect venison appetizer or light dinner.

4.80 from 5 votes

Print Pin Rate

American

Author: Kita Roberts

6 hours hrs 14 minutes mins

Serves: 6 servings

Equipment

Ingredients

▢ 2 lbs venison roast - cut into 1 ½" cubes
▢ ¾ cup low sodium soy sauce
▢ ¾ cup vegetable oil
▢ ⅓ cup apple cider vinegar
▢ 3 tablespoon fresh grated ginger
▢ 1 tablespoon garlic salt
▢ ½ cup brown sugar
▢ 2 red pepper - cut into large 1" pieces
▢ 2 green pepper - cut into large 1" pieces
▢ 2 onion - cut into large 1" pieces
▢ mushrooms
▢ 2 large heads romaine - sliced in half
▢ olive oil
▢ salt and pepper

Instructions

In a large resealable bag, mix together the soy sauce, vegetable oil, apple cider vinegar, ginger, garlic salt, and venison.
Place in fridge and let marinate for 6 to 24 hours.
When ready to cook, preheat grill to high. Dream the venison.
Thread the peppers, onions, and venison onto metal skewers (if using wood skewers, make sure to soak 30 minutes before grilling).
Sprinkle the romaine with olive oil on all sides and season with salt and pepper.
Reduce heat to medium-low and carefully grease grates. Place kabobs on the grate, close the lid, and cook for 9-12 minutes, turn once mid way through cooking.
Grill the romaine for 5 minutes, or until brown and beginning to char, flipping once during cooking.
Serve romaine with kababs and peppercorn dressing.

Notes

adapted from Big Bob Gibsons BBQ Book

Nutrition

Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.

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And no, I didn't forget about those social links

"Break it down for me, Kita!" Sure thing, I am all about shameless self-promotion. 😉

Facebook:

If you want the daily post, pic of the recipe and link - follow me here. I occasionally post random stuff that I findamusingtoo (and maybe took the cat joke a little too far last Christmas), but it's the most filtered and easy access to what's happening. PS.This post from TidyMomis great if you are wondering why you no longer see all the pages you follow in your news feed (because facebook is trying to make us 'pages' pay for your attention...).

Twitter:

Unfiltered, unedited,inappropriaterandom thoughts and things Iprobably shouldn't share on the internet if I am 'building a brand' (thank God I threw that dream out the window). Sometimes its comics, sometimes its biking, and if I remember, a daily link back to the site.

Pinterest:

my inner girl, nerd, geek, dreamer, and fat kid all combine on pinterest. Everything from rocking high heels to bacon slathered in gravy. I have boards on office spaces, puppies, clothes, and barbecue. So, if you are looking for random crap to pin forward - follow me here. (I often wonder what my family thinks of my random pins).

Instagram:

the social network I am destined to share an adult rated photograph on some day. Not on purpose - never on purpose. But with all these darn buttons on my phone it's bound to happen. Be gentle when it does.

Also, if you realllly want your daily dose of Pass the Sushi action, there is an email subscription box up above the menu bar (Never Miss A Bite!). Fill that out and posts will come directly to your inbox.

Kita

Kita is a world traveled photographer and writer with over a decade of experience. An award-winning co*cktail developer and not-so-secret BBQ aficionado.

Grilled Venison Kabobs with Romaine Recipe | Kita Roberts (2024)