Tandoori Venison Kebabs
Whipping up this quick Tandoori marinade is only a five-minute job. From there all you need to do is toss in some diced venison and leave it to soak up the flavour, then cook for a very tasty, protein-rich meal.
How long will it take?
30 minutes, plus marinating time
What’s the serving size?
Serves 4
What do I need?
- 1 tsp ground turmeric
- 1 ½ tsp ground coriander
- 1 tsp garam masala
- ½ tsp chilli powder
- ½ tsp freshly ground black pepper
- 1 tsp salt
- 3 tsp paprika
- 1 tsp minced garlic
- 1 tsp minced ginger
- 250 g Greek yoghurt
- Juice of 1 medium-sized lemon
- 1 tsp dried fenugreek leaves
- 2 tbsp olive oil
- 750 g diced venison
How do I make it?
- Mix all ingredients except venison together in a large bowl to make a smooth paste.
- Add diced venison to the bowl and mix thoroughly so all pieces are coated. Cover and refrigerate for at least 2 hours, but preferably overnight.
- Thread venison onto skewers and set aside.
- Heat a grill pan or the barbecue over medium-high heat. Grill kebabs for 15 minutes, turning regularly. When cooked, rest for 10 minutes, then serve.
