grilled venison kabob

INGREDIENTS


  • 1 Venison, back strap steaks

  • 2 Whole red onion, sliced

  • 2 Whole Green Bell Pepper, Sliced

  • 2 Whole Yellow Bell Pepper, 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

PREPARATION

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 Z Grill 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!

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