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Venison Kebabs


  • Author: Michelle Minnaar
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 4 1x
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Ingredients

  • 500g (1lb) venison steak, cut into 2.5cm (1in) cubes
  • 30ml (2 tbsp) jerk spice
  • 30ml (2 tbsp) olive oil
  • 8 mushrooms, cleaned
  • 1 courgette, washed and cut into 1.5cm (½in) slices
  • 1 red onion, peeled and cut into wedges
  • 1 yellow pepper, washed and cut into bite-sized chunks
  • Salt and pepper, to taste

Instructions

  1. Place the venison cubes in a large mixing bowl and mix in the jerk spice and so that all surfaces are adequately covered. (Optional: leave to marinate in the fridge overnight.)
  2. Thread the meat and the various vegetables onto the wooden skewers.
  3. Slather the kebabs with oil and season to taste.
  4. Grill the kebabs for about 7 minutes on each side or cooked until desired doneness.
  5. Serve with a salad and the usual barbecue side dishes.

Notes

  • Tip: Soak the wooden skewers in water for an hour first to prevent them from burning on the barbecue.
  • Tip: Prevent the pieces from spinning on the skewers by using two skewers per kebab.
  • Substitute the vegetables with your favourites!
  • Category: Main
  • Cuisine: Scottish

Nutrition

  • Serving Size: 1 serving
  • Calories: 213
  • Sugar: 2.6 g
  • Sodium: 9 mg
  • Fat: 8.5 g
  • Saturated Fat: 1 g
  • Carbohydrates: 8.4 g
  • Fiber: 1.9 g
  • Protein: 25.6 g