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Cut the venison into 1 inch chunks. Cut onion and peppers into 1 inch pieces.
Place meat and vegetables into a mixing bowl. Drizzle with olive oil and add salt and pepper to taste. Mix to combine.
Thread meat and vegetables onto Treager flex skewers starting with pepper, then meat, then onion. Repeat.
Combine all ingredients for dipping sauce and mix to combine. Set aside.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to High and preheat, lid closed, for 10 to 15 minutes.
Place kabobs on grill grate and cook for 15 minutes turning once.
Remove from grill and serve with dipping sauce and sides of choice. Enjoy!
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