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Grilled Venison Kabob
By Traeger Kitchen
Skewer your dinner and ditch the chick. Pull out your Big Game Blend, load your kabobs with venison and fresh peppers, apply a wood-fired sear and dip in a light and bright yogurt sauce.
Prep Time
15 Minutes
Cook Time
15 Minutes
Pellets
Hickory
Ingredients
How many people are you serving?
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 1 | venison backstrap steaks |
| 2 Whole | red onion, sliced |
| 2 Whole | green bell peppers, sliced |
| 2 Whole | yellow bell peppers, sliced |
| As Needed | Olive oil |
| As Needed | salt and pepper |
| 1/2 Cup | Greek yogurt |
| 1/2 Cup | sour cream |
| 1 1/2 Tablespoon | fresh mint |
| 1 1/2 Tablespoon | flat-leaf parsley, chopped |
| To Taste | Fresh lemon juice |
Steps
1
Cut the venison into 1 inch chunks. Cut onion and peppers into 1 inch pieces.
Ingredients
1 venison backstrap steaks
2 Whole red onion, sliced
2 Whole green bell peppers, sliced
2 Whole yellow bell peppers, sliced
2
Place meat and vegetables into a mixing bowl. Drizzle with olive oil and add salt and pepper to taste. Mix to combine.
Ingredients
As Needed Olive oil
As Needed salt and pepper
3
Thread meat and vegetables onto Traeger flex skewers starting with pepper, then meat, then onion. Repeat.
4
Combine all ingredients for dipping sauce and mix to combine. Set aside.
Ingredients
1/2 Cup Greek yogurt
1/2 Cup sour cream
1 1/2 Tablespoon fresh mint
1 1/2 Tablespoon flat-leaf parsley, chopped
To Taste Fresh lemon juice
2 Tablespoon Olive oil
As Needed salt and pepper
5
When ready to cook, set the temperature to High and preheat, lid closed, for 10 to 15 minutes.
6
Place kabobs on grill grate and cook for 15 minutes turning once.
7
Remove from grill and serve with dipping sauce and sides of choice. Enjoy!
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