Venison shish kebab

Venison shish kebab

A simple marinade full of flavour and a little heat to make tasty, succulent skewers.
Prep Time 15 minutes
Total Time 15 minutes
Course Main Course
Cuisine Venison
Servings 6


  • 2 kg venison haunch steaks
  • 3 garlic cloves peeled
  • 3 tbsp olive oil
  • 1 tbsp tomato puree
  • 1.5 tsp smoked paprika
  • 2 tsp harissa paste
  • 1 tsp ground cinnamon
  • 1 tsp ground cumin
  • 2 tsp finely chopped thyme
  • 2 tbsp coriander
  • 500 ml Greek yoghurt
  • 12 folded flatbreads
  • 2 tsp honey
  • salt and pepper


  • Roughly chop the garlic cloves and blend together with the olive oil, tomato puree, smoked paprika, harissa paste, cinnamon, cumin and thyme in a blender.
  • Pound or blend to a paste, then add two full tablespoons of the yoghurt and mix well.
    Cut the steaks into 1cm-thick slices. Coat the meat in the marinade and place in a sealed container or in a vac-pac bag in a fridge overnight.
  • The following day, thread the meat onto a large skewer. If you have a rotisserie, you can cook the meat over coals. If not, brush with a little oil and cook on the grill bars, turning frequently. Cook for no more than 4 minute, until the steaks are medium rare, then allow to rest for 5 to 10 minutes.
  • For the flatbreads and dressing:
    Chop the coriander and mix with the rest of the yoghurt and the honey to make the dressing.
    Warm the flatbreads on the grill and serve them with the venison and a dollop of the yoghurt dressing. You can also roast some peppers to add extra colour and flavour.
Keyword Venison