± 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
In a mixing bowl
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.