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Smoked Teriyaki Venison Shish Kabobs

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Recipe - Teriyaki Venison Shish Kabobs in a Weston Smoker

From the Weston Kitchen


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


Sweet, smoky, skewered with pineapple... What's not to love about these shish kabobs?

  1. In a large bowl, toss the venison with Teriyaki seasoning until well coated.
  2. Transfer to a Vacuum Sealer Bag or Canister, then use a Vacuum Sealer to seal. Marinate in the refrigerator overnight.
  3. Soak the smoker chips Preheat your Smoker to 175°F.
  4. Slice the pineapple, red pepper, and yellow onion into 1 inch chunks. Skewer the venison, onion, pepper, and pineapple so that they alternate.
  5. Place the skewers on the Smoker racks and smoke under heavy smoke for one hour, or until they reach your preferred internal temperature.
  6. Remove from skewers and serve.

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