Venison Seekh Kebabs with Coriander & Mint Sauce
Serves
4
Prep Time
20 mins
Cook Time
15 mins
Serves
4
Prep Time
20 mins
Cook Time
15 mins
Ingredients
| 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 |
heat the oil and saute the onions for 10-15 minutes till soft and starting to colour.
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.
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.
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.
for 2 minutes after cooking, and then serve with flatbreads, salads and your favourite sauces and chutneys!
Protein (100g) |
30g |
Calories (100g) |
111 |
Fat (100g) |
2.7g |
Cholesterol (100g) |
112mg |
Protein (100g) |
30g |