Venison Kebabs

recipe
Grill the kebabs, covered, 8 to 10 minutes over medium-hot coals (350° to 400°), if desired. Serve with basmati rice and baked apples.

Yield:

4 servings

Recipe from

Oxmoor House

Recipe Time

Prep: 18 Minutes
Cook: 8 Minutes

Nutritional Information

Calories 218
Fat 2.9 g
Satfat 1.1 g
Protein 26.9 g
Carbohydrate 19.8 g
Cholesterol 96 mg
Iron 4.4 mg
Sodium 352 mg
Caloriesfromfat 12 %
Fiber 1.4 g
Calcium 17 mg

Ingredients

1 pound lean venison, cut into 1 1/2-inch cubes
1 small red onion, cut into 1-inch pieces
1 medium red bell pepper, cut into 1-inch pieces
1 medium green bell pepper, cut into 1-inch pieces
1/2 cup mango or other fruit chutney
1/3 cup fat-free honey mustard
1 tablespoon water
1 teaspoon minced garlic
Cooking spray

Preparation

Preheat broiler.

Thread venison cubes, onion pieces, and pepper pieces alternately onto 4 (15-inch) metal skewers.

Combine chutney and next 3 ingredients in a small bowl; stir well. Brush mixture evenly on kebabs.

Coat rack of a broiler pan with cooking spray. Place kebabs on rack; broil 8 to 10 minutes or to desired degree of doneness, turning occasionally.

Note:

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2003
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