Smoked Teriyaki Venison Shish Kabobs
Ingredients
Makes 6 skewers
- ¾ lbs venison, cubed
- 3 tablespoons Teriyaki Jerky Seasoning
- ½ cup cubed pineapple
- ½ red pepper, cut into one inch squares
- 1 yellow onion, quartered
- Salt & Pepper to taste
Directions
Sweet, smoky, skewered with pineapple... What's not to love about these shish kabobs?
- In a large bowl, toss the venison with Teriyaki seasoning until well coated.
- Transfer to a Vacuum Sealer Bag or Canister, then use a Vacuum Sealer to seal. Marinate in the refrigerator overnight.
- Soak the smoker chips Preheat your Smoker to 175°F.
- Slice the pineapple, red pepper, and yellow onion into 1 inch chunks. Skewer the venison, onion, pepper, and pineapple so that they alternate.
- Place the skewers on the Smoker racks and smoke under heavy smoke for one hour, or until they reach your preferred internal temperature.
- Remove from skewers and serve.