Ingredients
- MARINADE:
- ¼ cup Finely Chopped Onion
- ¼ cup White Wine
- 2 Tbsp. Vegetable Oil
- 2 Tbsp. Soy Sauce
- 1 Tbsp. Packed Brown Sugar
- 2 tsp. Ground Coriander
- 1 tsp. Chili Powder
- ½ tsp. Salt
- ½ tsp. Lemon Pepper Seasoning
- ⅛ tsp. Crushed Red Pepper Flakes
- 1 lb. Venison Steak, cut into 1-inch cubes
- 2 cups Water
- 1 Medium Zucchini, cut into ¾-inch slices
- 1 Sweet Red Pepper, cut into 16 pieces
Instructions
- In medium saucepan, combine all marinade ingredients.
- Heat to boiling, stirring occasionally.
- Cool to room temperature.
- Add venison cubes.
- Toss to coat with marinade.
- Cover; marinate at room temperature for 30 minutes.
- While venison is marinating, heat water to boiling in medium saucepan.
- Add zucchini.
- Return to boiling.
- Boil 2 minutes.
- Drain and rinse under cold water.
- With slotted spoon, lift venison cubes from marinade.
- Set marinade aside.
- Divide venison, zucchini, and pepper into four groups.
- For each kabob, alternate venison with zucchini and pepper on 12-inch kabob skewer.
- Arrange kabobs on broiler pan.
- Set oven to broil and/or 550 degrees.
- Broil kabobs 2 to 3 inches from heat until meat is desired doneness, 6 to 12 minutes, turning kabobs and brushing with marinade once.
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