Venison kebabs with quinoa

Venison kebabs with quinoa

Health benefits:

  • Contains iron, protein
  • Omega 3 fatty acids


Serves 4  

Preparation & cooking time 20mins 


  • 200g of quinoa  
  • 3 tbsp of olive oil 
  • Good quality vegetable stock 
  • Handful of freshly chopped parsley or coriander   
  • 800g lean venison, cut into 1 1/2-inch cubes  
  • 12 baby, cherry or plum tomatoes  
  • 2 courgettes, cut into 1 inch chunks 
  • 1 tsp of ground coriander  
  • 1 tsp of ground cumin 
  • 1 tbsp of rapeseed or sunflower oil 
  • Salt and pepper (not too much salt) 



  • Cook the quinoa according to pack instructions, adding the vegetable stock cube to the cooking water. Once cooked keep to one side. 

Venison kebabs: 

  • Mix everything in a bowl 
  • Season to taste 
  • Heat the grill pan to medium heat 
  • Skewer the venison pieces, alternating with the tomatoes and courgettes. Grill until the venison is no longer pink on all sides (rotate the kebabs) about 8 to 10 minutes, depending on the heat. 
  • Serve with the quinoa and with freshly chopped parsley / coriander on top  


  • Wheat-free
  • Gluten-free
  • Dairy-free