tandoori venison kebabs

BBQ & Grill

Tandoori venison kebabs

PREP TIME

45 Mins
COOK TIME

45 Mins
SERVING

10 People
VIEWS

3,450

Impress at your next BBQ with these delicious venison kebabs from fire-cooking expert Genevieve Taylor. Tender venison, peppers and onion are coated with a smoky Tandoori marinade.

Ingredients

50g achiote paste, crumbled or chopped (see Genevieve’s know-how and tips)

3 kashmiri chillies (or more to taste), stalks removed, roughly torn (see know how and tips)

1 tbsp cumin seeds

2 tsp fenugreek seeds

150g greek yogurt

50g fresh ginger, grated

3 garlic cloves, crushed

1 tsp salt

750g venison haunch steaks (see know-how and tips)

2 red peppers, cut into 2-3cm pieces

1 small red onion, cut into 6-8 wedges and separated into slivers

Grated zest and juice 1 lime

Small bunch coriander, chopped

Directions

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