Marinated Gemsbok Skewers Recipe
By Frans Smit

Marinated Gemsbok skewers recipe by Frans Smit served with Serve with Kalahari suikermielietert paired with Spier 21 Gables Pinotage.

©Mike Carelse
Marinated Gemsbok Skewers Recipe by Frans Smit.


600 g gemsbok, cubed 
14 dried apricots 
14 dried peaches 
2 large onions, cubed 
1 red pepper, cubed 
8 dates, halved 
10 fresh lemon leaves 

250 ml olive oil 
2 cloves garlic, crushed 
100 ml soy or Worcestershire sauce 
600 ml red wine 
22 ml salt 
5 ml English mustard 
chopped fresh thyme 


Serves 8-10

Mix all marinade ingredients together in a non-corrosive dish and marinate the venison for at least 4 days in the fridge. 

Just before assembling the skewers, cover apricots, peaches and onion cubes with boiling water for 5 minutes. Thread the venison cubes onto the skewers, alternating them with pieces of onion, red pepper, dried fruit, dates and lemon leaves. 

Braai the skewers over hot coals until the meat is cooked to medium or medium-rare. Serve with suikermielietert [sweet corn tart] topped with roasted Rosa or cherry tomatoes.

Kalahari Suikermielietert 
45 ml cake flour 
45 ml cornflour 
90 g butter 
45 ml sugar 
22 ml baking powder 
6 eggs 
2 x 410 g tins cream-style sweet corn 
1 x 410 g tin corn kernels 
Preheat the oven to 180°C. 

Combine all the ingredients in a large mixing bowl. Spoon into a greased springform cake pan and bake for about 40 minutes. Leave to cool. 

For a Cape winelands topping, take 1 punnet of rosa or cherry tomatoes, place in a roasting dish, drizzle with olive oil and balsamic vinegar, season with salt, black pepper and sugar, and roast at 220°C for about 10 minutes. 

Wine Pairing

Spier 21 Gables Pinotage

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