Shoyu Garlic Venison Skewers
Tender cubes of venison sirloin marinated in garlic, ginger, shoyu, and orange juice, then grilled on skewers with sweet mango, bell pepper, and onion. They come off smoky and lightly charred, with a sweet-savory glaze, and they’re great with rice for an easy island-style cookout.
PREP TIME:
20 min.
SERVES:
4
Ingredients
Directions
If using wooden skewers, soak them in water so they don't burn on the grill.
Whisk together shoyu, dijon mustard, brown sugar, garlic, ginger, sesame oil, avocado oil and black pepper. Set aside about 1/4 of the marinade in a small bowl for basting later.
Add the cubed sirloin to the remaining marinade and toss to coat. Cover and refrigerate for at least 30 minutes and up to 2 hours.
Thread the venison onto skewers, alternating the vegetables to your liking
Heat the grill to high and oil the grates. Grill the skewers, turning every couple of minutes and brushing with the reserved marinade, until the venison is nicely charred outside.
Let the skewers rest for a few minutes, then sprinkle with green onions and sesame seeds.
*No grill? Cook them under the oven broiler on a foil-lined sheet, about 3-4 minutes per side. If you'd like a thicker glaze, simmer the reserved marinade in a small pot for 2-3 minutes until syrupy and brush it on at the end.