Serves 4
These traditional homegrown South African kebabs are delicious! You can use any other venison fillet available e.g. kudu, blesbok etc. Never overcook the tender cuts of venison, like fillet, the meat should still be medium rare. The secret to the success of this recipe definitely lies in marinating both the meat and the onions separately overnight. The meat absorbs all the flavour of the seasoning and olive oil and the onions become soft and tender.

You will need

1 – 2 springbok fillets
Ina Paarman’s Braai & Grill Seasoning
olive oil
300 – 500 g baby onions, peeled and halved from top to bottom
Ina Paarman’s Green Onion Seasoning
olive oil
kebab sticks
Ina Paarman’s Sticky Marinade


Cut springbok fillets in half lengthways and then across into ± 6 cm pieces. Season with Braai & Grill Seasoning and toss with ¼ cup olive oil. Seal in an airtight container or plastic bag. At the same time, prepare the onions.
Toss the halved onions with the Green Onion Seasoning and 2 – 3 T of olive oil. Seal and refrigerate overnight.
Thread meat and onions onto skewers or kebab sticks.
Cook and turn over gentle heat in a cast iron pan or on the braai while basting with Sticky Marinade from time to time.
Do not overcook.