A game twist on a familiar and enduringly popular dish from the Middle East from Stanbury's Restaurant. Makes two.
Venison kebabs with yoghurt and cucumber recipe
Prep time: 2 hours – 1 day
Cooking time: 30 minutes
- 450g venison steak, cut into 1in cubes
For the marinade
- 2.5cm (1in ) piece of fresh ginger
- 2 cloves of garlic
- ½ tsp ground turmeric
- ½ tsp ground cumin
- ¼ tsp chilli flakes
- ¼ tsp ground cinnamon
- 6 black peppercorns, crushed
- 2 cloves
- 1 small tub (250ml) plain yoghurt
- 2 tbsp olive oil
For the sauce
- ½ cucumber
- 275ml (½ pint) plain yoghurt
- ¼ tsp ground cumin
- Lemon juice
- Mint leaves
- Salt & pepper to taste
- Cooked rice
- Fresh green salad
- Blitz all marinade ingredients, except oil and yoghurt, in a food processor, or chop very finely.
- Stir in the oil and yoghurt, and then add the cubed venison, mixing well to ensure that all pieces of the meat are covered
by the marinade.
- Leave to marinate in the fridge for several hours, preferably overnight.
- Drain the meat and thread onto skewers so that the cubes do not touch. Grill or barbecue for about 15 minutes, turning frequently and basting with the marinade.
- For the sauce, coarsely grate the cucumber onto a plate, then sprinkle with salt and leave to sit for 30 minutes. Press or squeeze the cucumber and pour away the excess liquid.
- Stir into the yoghurt and then add the ground cumin, the mint leaves and the lemon juice.
- Season to taste.
For more information on West London Shooting School and Stanbury’s Restaurant, please visit shootingschool.co.uk