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Grilled Venison Kabob

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




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Units of Measurement:
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


  • 1

    Cut the venison into 1 inch chunks. Cut onion and peppers into 1 inch pieces.

    • 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.

    • 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.

    • 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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