1 pound venison loin, cut into chunks.
Make an herb marinade using half cup vegetable oil, quarter cup lemon juice, one teaspoon salt, one teaspoon marjoram, one teaspoon thyme, half teaspoon pepper, one minced garlic clove, half chopped onion, and a quarter cup snipped fresh parsley.
Place venison in a non-metal container. Mix herb marinade ingredients with a whisk and pour over venison. Marinate overnight, reserving a small amount of marinade brush on vegetables. Drain kabobs and place on skewers alternately with desired vegetables which have been brushed with marinade.
Grill until venison is cooked to desired tenderness and vegetables are done. Good vegetable choices include mushrooms, cherry tomatoes, baby potatoes or potato chunks, onions, zucchini, and yellow squash. You may want to partially cook the veggies, especially potatoes and onions, in a microwave before placing on the skewer.