Recipe by Joe Leckie, Photography by Dan Tyler Ross

Spicy Venison Kebabs Recipe Overview 

There’s nothing quite like a good char-grilled kebab with a doughy flatbread, it’s the perfect mid-week treat. I’ve slightly re-worked this classic Greek dish to work with a healthier and just as tasty alternative – wild Scottish venison. Pairing wild Scottish venison striploin with rose harissa, toasted fennel seeds, garlic yoghurt, and pickled sumac onions works a treat, and the slight sweetness of the wild venison adds a nice twist you don’t usually get with traditional meat. 

I've kept the recipe beginner-friendly, but the flavour will still be restaurant quality if you follow along and gives the marinating the time it deserves. The prep time sits at around 45 minutes (plus an overnight marinade), and you're looking at just 15 minutes of cooking. It should serve four, so it's ideal for a relaxed dinner with friends or family, or a weekend BBQ that goes beyond the usual burgers. 

Wild venison is naturally lean, high in protein, and richer in iron and omega-3 than most red meats. It also carries a depth of flavour that makes it a brilliant canvas for bold spices, something that I made sure this recipe combines beautifully.  

Ingredients and Kitchen Tools for Spicy Venison Kebabs 

What you'll need: 

• 400g Noble & Wild venison striploin, cut into thin strips 
• 1 jar of good-quality rose harissa 
• Fennel seeds, dry toasted and crushed 
• Pre-bought flatbreads 
• 200g yoghurt 
• 1 sprig of mint 
• 1 clove garlic, minced 
• Small handful of coriander, finely chopped 
• 1 red onion, very thinly sliced 
• 1 tsp sumac 
• 2 lemons 
• Salt and pepper 

The quality of your harissa matters more than you might expect. A cheap jarred paste will get you part of the way there, but a good rose harissa brings depth, heat, and floral notes that pair well with venison's slight sweetness (which comes from its natural diet of berries). 

On the equipment side, you'll need metal kebab skewers if possible, but wooden ones works too. Metal is better as they conduct heat, which helps cook the meat more evenly, and they don't need soaking beforehand like wooden ones do. A heavy-based griddle pan or cast iron skillet works well if you're cooking indoors; and a barbecue is even better still. 

Step by Step Spicy Venison Kebabs Method 

The night before: Cut the venison striploin into thin strips and coat generously with rose harissa. Mix well, cover, and refrigerate overnight. You can do this for a couple of hours if you’re in a rush, but I highly recommend doing it overnight to get best flavours. 

Before cooking: Take the meat out of the fridge and allow it to come up to room temperature while you prepare the yoghurt and onions. 

Garlic yoghurt: Combine the yoghurt with the minced garlic, chopped mint, juice of one lemon, and a good pinch of salt and pepper. Stir and set aside. 

Pickled sumac onions: Add the thinly sliced red onion to a bowl with a generous amount of salt, the juice of the remaining lemon, and the chopped coriander. Mix well and leave for at least 30 minutes. The acid and salt soften the onion and take away that sharp raw bite without fully pickling them, but I would still recommend cooking them a couple of minutes, so the onion isn’t raw. 

Skewering: Fold each strip of venison in half and thread it onto the skewer through the folded edge. This will result in a slight char, with caramelised outer edges while keeping the centre of the meat a lovely medium. Plan on two skewers per person. 

Cooking: Get your pan or BBQ extremely hot. Cook the skewers for around four minutes per side, then rest for five minutes before serving. This allows the juices to redistribute and keeps the meat tender and the cooking even. 

Cooking Tips for Tender and Juicy Venison Kebabs 

Venison is lean (which means low in calories and fat), which is largely what makes it so good for you, but it also means it can dry out faster than fattier meats if you're not careful. A few things to keep in mind: 

First, don't overcook it. Venison striploin is best served medium rare. Any more than and the meat will become tough and loses that rich, slightly gamey depth that makes it worth eating in the first place. Four minutes per side in a very hot pan is your guide, but thinner strips may need less. 

Second, the overnight marinade is important for two things – flavour and moisture. The harissa, with its oil and acid content will help to protect the meat during cooking and adds a layer of moisture. 

Third, heat management matters. You want a screaming hot surface to get colour and char on the outside quickly, before the inside has a chance to overcook. 

Finally, resting is what will make your dish taste just like at a restaurant. Five minutes is enough to taste and feel the difference in the texture. 

How to Serve Spicy Venison Kebabs 

Spread a generous layer of garlic yoghurt across a serving plate or individual plates, then lay the rested skewers on top. Pile on the sumac onions and serve alongside warm flatbreads. 

For a more substantial spread, a simple tomato and herb salad on the side works well, as does a bowl of hummus or a cucumber and mint salad. If you're hosting and want to go bigger, add a platter of roasted vegetables. 

Storing and Reheating Spicy Venison Kebab Leftovers 

Cooked venison kebabs will keep in the fridge for up to three days in an airtight container. Remove the meat from the skewers before storing — it takes up less space and keeps more evenly. 

To reheat, a dry pan over medium heat for two to three minutes per side is your best option. Avoid the microwave if you can; it tends to dry the meat out and the texture suffers. A splash of water in the pan and a lid on top can help retain moisture if the meat has dried slightly in the fridge. 

The garlic yoghurt and sumac onions are best made fresh, but the onions will improve with another day in the fridge as the pickling develops. Store them separately and use within two days.