Steps

• Step 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

• Step 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

• Step 3

  Thread meat and vegetables onto Traeger flex skewers starting with pepper, then meat, then onion. Repeat.

• Step 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

• Step 5

  When ready to cook, set the temperature to High and preheat, lid closed, for 10 to 15 minutes.

• Step 6

  Place kabobs on grill grate and cook for 15 minutes turning once.

• Step 7

  Remove from grill and serve with dipping sauce and sides of choice. Enjoy!