Who doesn’t love venison kabobs? These are coated in a tangy vinaigrette and stacked with vegetables. They’re ready in about 30 minutes which is always a win!
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Ingredients
Scale
1/4 cup balsamic vinaigrette
1/4 cup barbeque sauce
1 teaspoon Dijon mustard
1 pound venison steak (cut into 1 inch cubes)
1 small red onion cut into 1 inch strips
1 red pepper (cubed)
1 green pepper (cubed)
Instructions
Preheat grill to 475°F.
In a large bowl, whisk vinaigrette, barbecue sauce and mustard until blended. Reserve 1/4 cup mixture for basting. Add venison pieces to remaining mixture then toss to coat.
Alternately thread venison and vegetables on 4 metal or soaked wooden skewers.
Lightly grease grill rack.
Grill skewers, lid closed, over medium heat, approximately 6-9 minutes or until venison reaches desired doneness. Turn occasionally. Baste frequently with reserved vinaigrette mixture during the last few minutes.