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!
YOU WILL NEED
- ± 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
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.
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.
- 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.