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Venison kebabs with yoghurt and cucumber recipe

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

To serve

  • Cooked rice
  • Fresh green salad


  1. Blitz all marinade ingredients, except oil and yoghurt, in a food processor, or chop very finely.
  2. 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.
  3. Leave to marinate in the fridge for several hours, preferably overnight.
  4. 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.
  5. 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.
  6. Stir into the yoghurt and then add the ground cumin, the mint leaves and the lemon juice.
  7. Season to taste.


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