Summer is almost over, but that means hunting season is upon us! Grab that last leftover venison steak from the freezer, get some veggies from the garden, fire up the grill, and let’s go out with a bang!

These venison kabobs don’t need too many ingredients — just chill them overnight and grill the next day. 

Ingredients

1 pound cubed venison steak
24 cherry tomatoes
2 large sweet bell peppers, chunked
2 small zucchini, sliced
1 large onion, chunked

Marinade:

1/4 cup vegetable oil
1/4 cup teriyaki sauce
1/4 cup brown sugar
2 teaspoons minced garlic

Directions

Place marinade ingredients in a medium bowl. Reserve 1/4 cup of marinade for basting. Add marinade to cubed meat in a bowl and refrigerate overnight or for at least 30 minutes. Alternate meat and vegetables on the skewers and grill until done.