Serves: 4

Difficulty: Easy

Preparation time: 15 mins 

Cooking Time: 20 mins



  • 400g venison haunch, coarsely minced
  • 1 red onion, finely chopped
  • 1 clove of garlic, finely chopped
  • 2 tsp cumin seeds
  • 1 tsp black pepper
  • 1 tsp mixed spice
  • 2 tbsp sugar
  • 4 tbsp Worcester sauce
  • Small handful each of mint, parsley and coriander, finely chopped
  • Handful of pistachios, roughly chopped


  • 300g cherry tomatoes, chopped
  • 1 red pepper, finely diced
  • 1 clove garlic crushed
  • 2 tsp smoked paprika
  • ½ tsp chilli flakes
  • ½ lime juiced
  • 1 ½ tbsp. sugar
  • 1 tbsp red onion finely chopped
  • Small handful each of coriander and parsley, roughly chopped

Minted Yoghurt:

  • 250g. Greek yoghurt
  • Handful of mint, roughly chopped
  • 2 spring onions, finely chopped
  • ½ clove garlic, crushed
  • ½ lime juiced
  • ½ tbsp sugar
  • Pinch of salt

Flatbreads/Pitas, for serving.


Mix all the ingredients together for the Minted Yoghurt and set aside. Mix all the ingredients for the Salsa together and leave to macerate. Gently fry the onion (reserving 1tbsp for the salsa) in olive oil with a good pinch of salt until softened. Add the garlic, cumin seeds, pepper and mixed spice and fry for a further minute. Add the sugar and Worcester sauce and let reduce a little. When cooled, mix well with the venison, pistachios and herbs. Shape into sausage shapes around a skewer. BBQ for 2 ½-3 minutes each side until just cooked. Serve the koftas in the flatbreads along with the salsa and yoghurt, and some green salad.

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