Grilled Falkland Island Venison Skewers with Chimichurri

By AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender venison chunks from the Falkland Islands grilled on skewers and served with a vibrant, garlicky chimichurri sauce for a bold and smoky flavor experience. This South American-inspired barbecue recipe, ready in about 50 minutes, pairs venison loin, cut into 1-inch cubes, olive oil, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 40 min Cook: 10 min Serves 4 South American cuisine 320 cal/serving

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Ingredients

1.5 lbs venison loin, cut into 1-inch cubes
3 tbsp olive oil
3 garlic cloves, minced
1/2 cup chopped fresh parsley
2 tbsp chopped fresh oregano
2 tbsp red wine vinegar
1/4 tsp red chili flakes
1 tsp salt
1/2 tsp black pepper
8 (soaked in water for 30 minutes) wooden skewers

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Instructions

Step 1: In a large bowl, combine 3 tbsp olive oil, 3 minced garlic cloves, 1/2 cup chopped fresh parsley, 2 tbsp chopped fresh oregano, 2 tbsp red wine vinegar, 1/4 tsp red chili flakes, 1 tsp salt, and 1/2 tsp black pepper to form chimichurri sauce; reserve 1/3 cup for serving.
Step 2: Add 1.5 lbs venison loin cubes to the bowl and toss to coat evenly; marinate for at least 30 minutes at room temperature.
Step 3: Preheat grill to medium-high heat (about 400°F).
Step 4: Thread the venison cubes onto 8 soaked wooden skewers, dividing evenly.
Step 5: Grill the skewers for 3-4 minutes per side, turning once, until nicely charred on the outside and medium-rare to medium inside.
Step 6: Remove from grill and let rest for 5 minutes before serving with reserved chimichurri drizzled on top.