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Venison Kebab
Venison Kebab is a traditioinal South African recipe for a classic dish of venison marinated in mixed spices that's braaied (barbecued) to cook. The full recipe is presented here and I hope you enjoy this classic South African version of: Venison Kebab.
prep time
10 minutes
cook time
20 minutes
Total Time:
30 minutes
Additional Time:
(+180 minutes marinating)
Serves:
4
Rating: 
Tags : CurrySpice RecipesVenison RecipesMilk RecipesSouth-africa Recipes
Venison used to be my go-to meat in South Africa and it’s a meat I enjoy during the winter in the UK. This recipe comes from my travels in Southern Africa, though I still make the dish in the UK. It also works well with mutton and goat so you don’t have to use game.
Ingredients:
1 tsp fennel seeds
1 tsp onion seeds (kalonji)
1 tsp yellow mustard seeds
5 green cardamom pods
½ tsp fenugreek seeds
2 tbsp
ginger-garlic paste
1 tbsp ground turmeric
1 tbsp smoked paprika
1 tbsp Kashmiri chilli powder
1 tbsp ground coriander
300g Greek-style yoghurt
1 tbsp
lime pickle
20ml mustard oil
1 tbsp finely chopped fresh ginger
1 tbsp finely-chopped chilli
Salt, to taste
800g boned venison shoulder, cut into 2½cm dice
Method:
Place a small pan over medum heat. Once hot use to dry toast the fennel, onion, fenugreek and yellow mustard seeds along wth the cardamom until fragrant (about 90 seconds), then tip into a mortar and grind coarsely. Put everything else bar the meat in a large bowl, add a tbsp of the freshly ground spice mix and stir to combine. Add the venison, toss to coat, then cover and put in the fridge to marinate for at least three hours (and up to six).
Take the venison bowl out of the fridge 45 minutes before you want to cook, so the meat comes up to room temperature. Thread the diced meat on to skewers (use whatever size or type you like), then grill on a nonstick griddle (or barbecue), turning often, for about three minutes on each side, until golden and charred all over and just cooked through.
Serve hot with salad and a yoghurt-based dipping sauce.
