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INGREDIENTS:
8 oz venison loin or leg, cubed into ¾” pieces
1 onion, Vidalia onion ¾” pieces
2 bell peppers ¾” pieces

MARINADE INGREDIENTS:
1 T juniper berry, whole
2 rosemary sprigs
½ cup soy sauce
½ cup fresh orange juice
¼ cup Worcestershire sauce
2 T chopped fresh garlic

YOGURT SAUCE INGREDIENTS:
6 oz plain Greek yogurt
2 oz Harissa sauce (I like Trader Joe's brand or make your own!)
1 oz fresh squeezed lemon juice
1 T fresh chopped mint
1 t kosher salt

DIRECTIONS:
1) Cut all the venison, onions, and peppers up into ¾” pieces. Keep the venison separate as this will marinate for 2 hours up to 24 hours.

2) Make the marinade by adding all the ingredients into a plastic ziplock bag and shake well.

3) Add the venison and marinate, preferably overnight.

4) Mix the ingredients for the yogurt sauce together and chill. This can be done 48 hours in advance to allow the sauce to mellow.

5) Preheat Grill, preferably charcoal hardwood. Skewer the venison on pre-soaked skewers with the onion and peppers.

6)Season Kabobs with salt and pepper. Grill on each side until the meat is a nice juicy medium.