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Grilled Venison Kabob

Traeger Kitchen


Grilled Venison Kabob

Prep Time

15

Minutes

Cook Time

15

Minutes

Serves

4 - 6

People

Effort

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What's this?

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.

Ingredients

  • 1 Venison, back strap 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 Yogurt, Greek

  • 1/2 Cup sour cream

  • 1 1/2 Tablespoon Fresh Mint, minced

  • 1 1/2 Tablespoon flat-leaf parsley, chopped

  • To Taste fresh lemon juice

  • 2 Tablespoon olive oil

  • As Needed salt and pepper

Steps

  • 1

    Cut the venison into 1 inch chunks. Cut onion and peppers into 1 inch pieces.
  • 2

    Place meat and vegetables into a mixing bowl. Drizzle with olive oil and add salt and pepper to taste. Mix to combine.
  • 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.
  • 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!