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Island Jerk Venison Kebabs

Russ Myers


Kebabs are simple, everyone likes them or some variation and if you have someone who’s not into beef or venison then chicken can be substituted

★★★★★ 1 vote
30 Min
10 Min


1/2 c
chopped green onions
1 Tbsp
ground allspice
2 Tbsp
red wine vinegar
1 tsp
1 tsp
chopped fresh thyme (or 1/4 tsp. dried)
2 tsp
soy sauce
1/2 tsp
ground cinnamon
1/8 tsp
ground nutmeg
serrano peppers, seeded and roughly chopped (or habanero, if you dare) -
1 1/2 lb
venison (thick enough for kebabs), cut into 30 cubes -
1 large
red bell pepper, cut into 18 pieces
black-ripe plantains, peeled, and each cut into 9 pieces -
1 large
red onion, cut into equal sized pieces as red bell peppers -
olive oil, for brushing
diagonally cut green onions (optional)
diagonally cut green onions (optional)


1Combine first 9 ingredients in a food processor and blend until smooth (green onions, allspice, vinegar, salt, thyme, soy sauce, cinnamon, nutmeg, peppers).
2Trim venison, removing as much silver skin and fat as you can.
Cut into 30 pieces.
3In a plastic resealable bag, combine venison cubes, red bell pepper pieces and the blended onion mixture, coat well.
Marinate for 20 minutes in the refrigerator.
Prepare the grill.
4After 20 minutes, thread venison, red bell peppers, plantains and red onion pieces onto skewers. (We use metal. Remember to soak wooden skewers beforehand).
5Brush kebabs with olive oil.
Grill for about 4 minutes on each side for medium rare. Garnish with chopped green onion and lime wedges.

About this Recipe

Course/Dish: Wild Game
Main Ingredient: Wild Game
Regional Style: Caribbean
Other Tag: Quick & Easy