Venison Seekh Kebabs with Coriander & Mint Sauce


Prep Time
20 mins

Cook Time
15 mins


Serving 4
  For the Kebabs
80ml x Rapeseed Oil, plus extra to brush the kebabs
300g x Red Onion (1-2 large, ~3 medium)
4 x Cloves of garlic
2" x Ginger
1 x Fresh Chilli, green or red
2 tbsp x Medium Curry Powder
1 tbsp x Garam Masala
1 tbsp x Ground Cumin
1 tbsp x Ground Coriander
1 tbsp x Ground Black Pepper
½ tbsp Chilli Powder
Approx 20g x Bunch fresh Coriander
500g x Venison mince
Start with ½ tbsp Salt, to taste
  For the Sauce
1 bunch x Mint
1 bunch x Coriander
1 x Green chilli
2 tbsp x Greek Yoghurt
Salt, to taste

In a medium pan

heat the oil and saute the onions for 10-15 minutes till soft and starting to colour.

Add garlic, ginger and chilli

and continue to fry for 2-3 minutes. Empty the pan into a sieve set over a bowl and drain, then transfer the drained mix to a mixing bowl.

Add all the spices

and the fresh coriander and mix well, before adding the venison and salt and mixing again till very well incorporated. Chill in the fridge for at least 2 and up to 72 hours.

Shape into 1” thick kebabs

and brush with oil. Thread onto skewers, if using. Grill on a gas or charcoal BBQ for approx. 8 minutes, turning regularly. Alternatively, cook in a 300C oven for 10 minutes.

Rest the kebabs

for 2 minutes after cooking, and then serve with flatbreads, salads and your favourite sauces and chutneys!


Protein (100g)


Calories (100g)


Fat (100g)


Cholesterol (100g)


Protein (100g)


View Venison recipes