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

450g venison steak, cut into 1 inch cubes

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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