Tandoori venison kebabs

Tandoori venison kebabs
  • Serves icon Makes 8 kebabs
  • Time icon Hands-on time 30 min, plus 24 hours marinating

Impress at your next BBQ with these delicious venison kebabs from fire-cooking expert Genevieve Taylor. Tender venison, peppers and onion are coated with a smoky Tandoori marinade.

Recipes taken from Seared: The Ultimate Guide to Barbecuing Meat by Genevieve Taylor (Quadrille £20). Follow Genevieve on Instagram @genevieveeats 

Nutrition: Per kebab

Calories
147kcals
Fat
3.5g (1.6g saturated)
Protein
23.8g
Carbohydrates
4.4g (3.7g sugars)
Fibre
1.6g
Salt
0.9g
Calories
147kcals
Fat
3.5g (1.6g saturated)
Protein
23.8g
Carbohydrates
4.4g (3.7g sugars)
Fibre
1.6g
Salt
0.9g

Ingredients

  • 50g achiote paste, crumbled or chopped (see Genevieve’s know-how and tips)
  • 3 kashmiri chillies (or more to taste), stalks removed, roughly torn (see know how and tips)
  • 1 tbsp cumin seeds
  • 2 tsp fenugreek seeds
  • 150g greek yogurt
  • 50g fresh ginger, grated
  • 3 garlic cloves, crushed
  • 1 tsp salt
  • 750g venison haunch steaks (see know-how and tips)
  • 2 red peppers, cut into 2-3cm pieces
  • 1 small red onion, cut into 6-8 wedges and separated into slivers
  • Grated zest and juice 1 lime
  • Small bunch coriander, chopped

You’ll also need

  • 8 metal skewers

Method

  1. Set a small frying pan over a medium heat and add the achiote, chillies, cumin and fenugreek seeds. Toast for a couple of minutes, then transfer to a spice grinder and whizz to a powder. Pour into a bowl and stir in the yogurt, ginger, garlic and salt to make a paste. Cut the venison into cubes and mix thoroughly so all the pieces are coated. Cover and put in the fridge for 24 hours.
  2. The next day, fire up the barbecue ready for direct cooking (with the coals directly under the grill), leaving a space where there are no coals so you can slide the kebabs off the heat if they’re cooking too fast.
  3. Thread the venison onto the skewers, alternating it with the red pepper and slivers of onion. Grill directly over the hot coals for about 15 minutes, turning regularly. Yogurt marinades can burn, so be prepared to slide them further from the heat if they’re catching too fast.
  4. Rest on a serving plate, then add the lime zest and juice and scatter over the coriander.

delicious. tips

  1. Food team’s tip: Achiote paste is popular in Central America. Buy it at mextrade.co.uk (check it’s gluten free if you need it to be). You can buy kashmiri chillies, sold dried and usually whole in the UK, from Waitrose or online suppliers such as spicesofindia.co.uk. Buy venison haunch steaks in good butchers or at wildmeat.co.uk.

  2. Genevieve’s expert know-how: “Venison haunch is lean and prone to drying out, so the yogurt-based marinade here is designed to tenderise and relax the meat fibres to keep things as juicy as possible. Achiote paste, made from the ground seeds of the annatto tree mixed with other spices, adds a glorious red hue to the meat. It’s easy to find online. Kashmiri chillies are mild and brightly coloured, so if you substitute a different chilli, reduce the quantity unless you
    want it mind-blowingly hot!”

Recipe By

Genevieve Taylor

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