Grilled Falkland Island Venison Skewers with Chimichurri

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 bbq & smoked 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

Instructions

  1. 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.
  2. 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.
  3. Step 3: Preheat grill to medium-high heat (about 400°F).
  4. Step 4: Thread the venison cubes onto 8 soaked wooden skewers, dividing evenly.
  5. 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.
  6. Step 6: Remove from grill and let rest for 5 minutes before serving with reserved chimichurri drizzled on top.

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Frequently asked questions

How long does Grilled Falkland Island Venison Skewers with Chimichurri take to make?

Total time is about 50 minutes (40 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Falkland Island Venison Skewers with Chimichurri?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Grilled Falkland Island Venison Skewers with Chimichurri?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Falkland Island Venison Skewers with Chimichurri for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Grilled Falkland Island Venison Skewers with Chimichurri?

South American bbq & smoked like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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