Old Smokey Venison Cheeseburger Kebab

old smokey venison cheeseburger lasagna

 


Looking for a new way to fire up burgers on the Old Smokey? This Venison Cheeseburger Kebab recipe takes all the flavors of a classic cheeseburger and layers them into a hearty, charcoal-grilled meal that's perfect for feeding a crowd. Ground venison (or nilgai) and fresh green onion deer sausage are combined with onions, tomatoes, herbs, cheese, and seasonings, then layered between tortillas, skewered, and grilled to perfection.

Basted with butter throughout the cook and finished directly over the fire for a crispy exterior, these koftas are juicy, flavorful, and guaranteed to disappear fast. Whether you're hosting a backyard cookout, spending the day at the pool, or just looking for a fun twist on burger night, this South Texas-inspired recipe is one you'll want to make again.

  • Prep Time: 30 Minutes (Plus at least 2 hours chilling)
  • Cook Time: 50 Minutes
  • Servings: 8 People

Meat Mixture Ingredients:

  • 3 lbs ground venison or nilgai
  • 3 lbs fresh green onion deer sausage
  • 1 yellow onion, finely diced
  • 2 tomatoes, diced
  • Fresh parsley, chopped
  • Shredded cheese
  • Worcestershire sauce
  • Salt and pepper
  • Your favorite wild game seasoning
  • Your favorite all-purpose BBQ seasoning
  • Herbs de Provence

For Assembly:

  • 9-inch flour tortillas (approximately 20 tortillas)
  • Wooden or metal skewers
  • Melted butter (for basting)
  • Ranch dressing, for serving

Equipment:

Prep:

  • In a large bowl, combine the ground venison (or nilgai) and green onion deer sausage.
  • Mix in the diced onion, tomatoes, parsley, shredded cheese, Worcestershire sauce, Herbs de Provence, salt, pepper, and your favorite seasonings until evenly combined.
  • Cover and refrigerate the meat mixture for at least 2 hours to allow the flavors to come together.
  • While the mixture chills, trim the rounded edges from the flour tortillas to create squares.
  • On a flat surface, spread a thin, even layer of the meat mixture over one tortilla. Top with another tortilla and repeat until you've created a stacked "lasagna" of alternating tortillas and meat.
  • Place the layered stack in the refrigerator until firm enough to slice.
  • Once chilled, cut into evenly sized strips or squares and thread onto skewers.
  • Let it chill for at least 2 hours

On the Grill:

  • Fire up your Old Smokey Grill for medium heat (around 350°F).
  • Cook the skewers over medium heat for about 45 minutes.
  • Turn and baste with melted butter every 5 minutes to keep the meat moist and build flavor.
  • During the final 5 minutes of cooking, remove the lid and allow the flames to crisp the outside for added texture.
  • Cook until the meat is fully done and nicely browned.
  • Remove from the grill and let rest for a few minutes before serving.

Pro-Tips:

Chilling the layered tortillas before slicing helps everything stay together when skewering. The butter basting keeps everything juicy while the final few minutes over direct heat create the perfect crispy edges.

Serve with ranch (or even jalapeno ranch) dressing for dipping.


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