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Venison Kebabs With Yoghurt & Cucumber Marinade

The marinade for these venison skewers add flavour and spice while also ensuring the meat doesn’t dry out while cooking. With the Tzatziki style dip and a green salad and rice, this recipe is perfect for laidback summer evenings.

  • Prep Time: 15 minutes
  • Cook time: 15 minutes
  • Serves: 4 people

Ingredients

For the
 marinade


  • 2.5cm (1inch) piece of fresh ginger
  • 2 cloves of garlic
  • ½ tsp ground turmeric
  • ½ tsp ground cumin
  • ¼ tsp chilli flakes
  • ¼ tsp ground cinnamon
  • 6 black peppercorns, crushed
  • 2 cloves
  • 1 small tub (250ml) plain yoghurt
  • 2 tbsp olive oil

Ingredients (continued)

For the
 sauce


  • ½ cucumber
  • 275ml (1/2 pint) plain yoghurt
  • ¼ tsp ground cumin
  • lemon juice
  • mint leaves
  • salt & pepper to taste

Instructions

  • Blitz all marinade ingredients, except the oil and yoghurt, in a food processor, or chop very finely.
  • Stir in the oil and yoghurt and add the cubed venison, mixing well to ensure all pieces of the meat are covered.
  • Leave to marinate in the fridge for several hours, preferably overnight.
  • Drain the meat and thread onto skewers so the cubes do not touch. Grill or barbecue for about 15 minutes, turning frequently and basting with the marinade.
  • For the sauce: coarsely grate the cucumber onto a plate, sprinkle with salt and leave for 30 minutes. Press the cucumber and pour away the excess liquid.
  • Stir into the yoghurt and add the ground cumin, chopped mint leaves and lemon juice. Season to taste.


  • Serve with rice and a fresh green salad.

Thank you to Game-to-eat for sharing this recipe with us.

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