About this recipe:These kebabs have the perfect combination of flavours and textures. Marinated venison is skewered with peppers, mushrooms, red onion and cherry tomatoes. They are then grilled to perfection on a BBQ.
4 tablespoons finely chopped onion
1 teaspoon dry mustard powder
1/4 teaspoon black pepper
1 teaspoon crushed chillies
2 tablespoons dark brown soft sugar
2 cloves garlic, crushed
1 (2.5cm) piece ginger, sliced thickly and crushed
1 tablespoon rice vinegar
2 tablespoons liquid smoke flavouring
3 tablespoons honey or black treacle
250g tomato puree
900g venison, cut into 2.5cm cubes
20 bamboo skewers, soaked in water for 20 minutes
1 red pepper, cut into 2.5cm pieces
1 yellow pepper, cut into 2.5cm pieces
1 red onion, cut into 2.5cm cubes
225g mushrooms, halved
300g cherry tomatoes
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Stir together onion, mustard powder, pepper, crushed chillies and sugar in a large bowl. Add garlic, ginger, rice vinegar, liquid smoke, honey and tomato puree; mix thoroughly. Toss venison with marinade, cover and marinate in refrigerator 30 minutes to overnight.
Preheat a barbecue for medium heat.
Skewer the venison pieces, alternating with red pepper, yellow pepper, red onion, mushroom and cherry tomatoes. Grill until the venison is no longer pink, about 15 minutes, depending on the barbecue. Alternatively, the kebabs may be baked in a preheated oven at 220 C / Gas 7 for about 10 minutes.
Liquid smoke flavouring can be purchased in speciality shops or online.