NUTRITION

SERVINGS

INGREDIENTS

6 oz Venison loin

1 medium Red bell pepper

1 medium Green bell pepper

0.5 medium Red onion

1 tbsp Extra virgin olive oil

1 tbsp Balsamic vinegar

1 tsp Dried oregano

0.5 tsp Garlic powder

0.5 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Cut the venison loin into 1-inch cubes and place them in a medium glass bowl.

• 2

  In a small jar, whisk together the olive oil, balsamic vinegar, oregano, garlic powder, sea salt, and black pepper to create the marinade.

• 3

  Pour the marinade over the venison, toss to coat thoroughly, and let it marinate for at least 20 minutes at room temperature.

• 4

  While the meat is marinating, chop the red bell pepper, green bell pepper, and red onion into 1-inch chunks suitable for skewering.

• 5

  Preheat your grill or a heavy grill pan over medium-high heat until it is very hot.

• 6

  Thread the marinated venison, peppers, and onions onto skewers, alternating the meat and vegetables evenly.

• 7

  Grill the skewers for 3 to 4 minutes per side, turning occasionally, until the venison reaches your desired level of doneness and the vegetables are tender.

• 8

  Remove the kebabs from the grill and let the meat rest for 3 minutes before serving to ensure the juices redistribute.