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Shish Ka-Bobbie Jo Recipe

by | Jul 1, 2019 | News | 0 comments

Recipe From Bobbie Jo Shish Ka Bobbie Jo

Shish Ka-Bobbie Jo
by Bobbie Jo Wasilko
He Hunts She Cooks

Serves 4

This is hands down my favorite shish kabob made my way, so I decided to name it after myself. lol For the best flavor, marinate the venison no less than 24 hours. I suggest you use a dry aged top butt or backstrap for the most tender cut and cook it no more than rare to medium-rare.

Prep Time:  24 hr 30 min
Cook Time:  3 min
Total Time: 24 hr 33 min


  • 3 lbs. Dry Aged Venison Top Butt or Backstrap (substitute elk, moose, antelope)
  • 2-8 oz. Packages Whole White Mushrooms
  • 2 Large White Onions
  • 4 Sweet Bell Peppers (red, yellow, or orange)
  • 1-1/4 cups Olive Oil
  • 1/2 cup Soy Sauce
  • 1/3 cup Lemon Juice
  • 2 tbs. Minced Garlic
  • 2 Bay Leaves
  • 1 tsp. Black Pepper


  • Cut top butt or backstrap into 2 inch pieces and place in a large zip lock bag.
  • Add whole mushrooms to the bag.
  • Add the olive oil, soy sauce, lemon juice, garlic, bay leaves and pepper, and seal closed.
  • Place the bag in a large bowl (in case the bag leaks), and refrigerate no less than 24 hours.
  • The next day, remove the meat/mushrooms from the fridge 1 hour before grilling.
  • Cut up the bell peppers, and onions into 2 inch pieces.
  • Soak wooden skewers (if using), in warm water for 30 minutes.
  • Skewer the meat, mushrooms, peppers and onions alternating between the meat and vegetables.
  • Place on a hot grill and cook for no more than 3 minutes (or rare to medium-rare).
  • Serve with rice flavored with cumin powder or other side dish of your choice.