Venison Seekh Kebabs with Coriander & Mint Sauce
|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|
|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!