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Tandoori venison kebabs

Name: Tandoori venison kebabs
Prep time: 30 min
Total time: 30 min
Yield: Makes 8 kebabs
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

By: Genevieve Taylor

Published: 5 Aug 22
Updated: 25 Mar 24

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

Easy
August 2022

Test kitchen approved

Makes 8 kebabs
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

Gluten-free recipes

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

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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

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Method

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.
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.
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.

Rest on a serving plate, then add the lime zest and juice and scatter over the coriander.

Recipe from August 2022 Issue

Nutrition

Nutrition: per serving

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

delicious. tips

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.
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!”