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Grilled Venison Kabob

15

15

Hickory

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.

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  • 1 venison backstrap steaks

  • 2 Whole red onion, sliced

  • 2 Whole green bell peppers, sliced

  • 2 Whole yellow bell peppers, sliced

  • olive oil

  • 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

  • fresh lemon juice

  • 2 Tablespoon olive oil

  • 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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