Curried Venison and Pork Kebabs with Avocado Dipping Sauce

Curried Venison and Pork Kebabs with Avocado Dipping Sauce

As seen in Grilled Magazine! (Fall 2014)

I was born a Georgia gal, so any venison I’ve ever tried was in the magical Brunswick Stew that my Mee-Maw used to make every Christmas with the meat that my Uncle Phil had hunted.  Other than that, I was also a Navy brat, so we were all over the world and deer meat never really played a part in my everyday world.

We now live in Louisville, KY.  One of my friends is also a hunter and he recently gave me some deer meat.  I was so excited at first, but then I put it in the freezer, not sure what to do with it.  So, I finally put the ground venison in the refrigerator last night to defrost.  It was time to make a new recipe.  I generally lean towards Italian seasonings (as we lived in Naples, Italy my first two years of high school and I love these flavors).  However, I wanted to make a dipping sauce and I know that a lot of curries generally have a cooling Raita alongside the curry spices, so I thought I’d try to play around with this marriage of flavors and textures.

If you LOVE curry, then you may want to be more heavy-handed in the spice addition; however, I feel that this is a middle-of-the-road introduction to curry and really hit the “happy place” with my taste buds and family.  Also, the dipping sauce, cooled, is almost the baby if a raita and a guacamole had sex in a cooler.  There is no yogurt; however, the avocado adds that creamy texture that you expect.

Curried Venison & Pork Kebabs with Avocado Dipping Sauce

Curried Venison and Pork Kebabs with Avocado Dipping Sauce


  • Kebabs:

  • 20 wooden skewers
  • 1 pound ground venison, bison, or beef
  • 1 pound ground pork
  • 1 large egg
  • 1 tablespoon red curry paste
  • 1 teaspoon sea salt
  • 3-4 garlic cloves, minced
  • 1 large shallot, finely diced
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon curry powder
  • Dipping Sauce:

  • 1 avocado, pitted
  • 2 handfuls parsley
  • 1 tablespoon raw honey
  • 1 teaspoon Sriracha (or preferred hot sauce)
  • 1/4 cup coconut milk
  • pinch of sea salt


  1. Soak skewers in a bowl of water.
  2. Combine kebab ingredients in a medium bowl.  Mix until thoroughly combined.
  3. Taking about a golf ball sized amount of the meat mixture, form around a skewer in an oval design.  Repeat until 18-20 kebabs are formed.
  4. On a greased grill or grilling pan, cook for several minutes per side (4 sides). Continue to cook until the internal temperature reaches 160 degrees.  Remove from heat and let rest for 5 minutes.
  5. While the kebabs are grilling, prepare the dipping sauce.  Add all of the dipping sauce ingredients to a food processor or blender.  Blend until smooth. Refrigerate until kebabs are ready to serve.
  6. Plate kebabs alongside the dipping sauce.  Garnish with additional chopped cilantro if desired.
  7. Enjoy!

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  1. This recipe was great! I made it for my fiancés parents and they both loved it!

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