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Venison Kebabs

Venison is a healthy choice for kebabs. When not available ostrich fillet is an excellent alternative. Instead of kidneys, use mushrooms. The secret of this recipe is the yoghurt based marinade - don’t leave it out! Traditional South African fare at its best!
Venison Kebabs
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You Will Need:

Main Dish
  • ± 550 g Venison e.g. spingbok, blesbok or ostrich fillet. Use venison steaks cut from the leg or fillet. Cut in even sized cubes.
  • 1 T (15 ml) Ina Paarman’s Garlic & Herb Seasoning
  • Ina Paarman’s Barbeque Marinade
  • ¼ cup (60 ml) full cream, plain yoghurt
  • 4 lamb kidneys, outer membrane removed, cored and quartered (optional) OR 200 g button mushrooms
  • 1 T (15 ml) olive oil
  • 1 x 240 g Ina Paarman’s Sun-dried Tomatoes
  • 1 red onion, cut into leaves
  • bay leaves
  • olive oil

Ina’s Tip

  • Don’t pack the kebabs too tightly otherwise they won’t cook evenly.
  • Instead of venison and kidneys use boneless chicken thighs and chicken livers, also briefly stir-fry the livers beforehand.
  • For a vegetarian variation omit the meat and use mushrooms, cherry tomatoes and cubes of halloumi cheese.

Method:

In a mixing bowl

Mix the cubed meat with the Garlic & Herb Seasoning, then add ½ cup (125 ml) Barbeque Marinade and yoghurt. Stir together, cover and refrigerate overnight. This will flavour and tenderise the meat.

Next day

Remove meat from marinade and discard leftover marinade. Briefly stir-fry the kidneys or mushrooms in the oil. Thread the kebabs as follows: Venison cubes, Sun-dried Tomatoes (cut in half), kidneys (or mushrooms), onion leaves and bay leaves. Drizzle with olive oil all round. Braai slowly over medium hot coals, turning regularly.

Venison Kebabs

Venison is a healthy choice for kebabs. When not available ostrich fillet is an excellent alternative. Instead of kidneys, use mushrooms. The secret of this recipe is the yoghurt based marinade - don’t leave it out! Traditional South African fare at its best!
Venison Kebabs

You Will Need:

Main Dish
  • ± 550 g Venison e.g. spingbok, blesbok or ostrich fillet. Use venison steaks cut from the leg or fillet. Cut in even sized cubes.
  • 1 T (15 ml) Ina Paarman’s Garlic & Herb Seasoning
  • Ina Paarman’s Barbeque Marinade
  • ¼ cup (60 ml) full cream, plain yoghurt
  • 4 lamb kidneys, outer membrane removed, cored and quartered (optional) OR 200 g button mushrooms
  • 1 T (15 ml) olive oil
  • 1 x 240 g Ina Paarman’s Sun-dried Tomatoes
  • 1 red onion, cut into leaves
  • bay leaves
  • olive oil
Ina’s Tip
  • Don’t pack the kebabs too tightly otherwise they won’t cook evenly.
  • Instead of venison and kidneys use boneless chicken thighs and chicken livers, also briefly stir-fry the livers beforehand.
  • For a vegetarian variation omit the meat and use mushrooms, cherry tomatoes and cubes of halloumi cheese.

Method:

In a mixing bowl

Mix the cubed meat with the Garlic & Herb Seasoning, then add ½ cup (125 ml) Barbeque Marinade and yoghurt. Stir together, cover and refrigerate overnight. This will flavour and tenderise the meat.

Next day

Remove meat from marinade and discard leftover marinade. Briefly stir-fry the kidneys or mushrooms in the oil. Thread the kebabs as follows: Venison cubes, Sun-dried Tomatoes (cut in half), kidneys (or mushrooms), onion leaves and bay leaves. Drizzle with olive oil all round. Braai slowly over medium hot coals, turning regularly.

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