Venison shish kebab
A simple marinade full of flavour and a little heat to make tasty, succulent skewers.
Ingredients
- 2 kg venison haunch steaks
- 3 garlic cloves peeled
- 3 tbsp olive oil
- 1 tbsp tomato puree
- 1.5 tsp smoked paprika
- 2 tsp harissa paste
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 2 tsp finely chopped thyme
- 2 tbsp coriander
- 500 ml Greek yoghurt
- 12 folded flatbreads
- 2 tsp honey
- salt and pepper
Instructions
- Roughly chop the garlic cloves and blend together with the olive oil, tomato puree, smoked paprika, harissa paste, cinnamon, cumin and thyme in a blender.
- Pound or blend to a paste, then add two full tablespoons of the yoghurt and mix well. Cut the steaks into 1cm-thick slices. Coat the meat in the marinade and place in a sealed container or in a vac-pac bag in a fridge overnight.
- The following day, thread the meat onto a large skewer. If you have a rotisserie, you can cook the meat over coals. If not, brush with a little oil and cook on the grill bars, turning frequently. Cook for no more than 4 minute, until the steaks are medium rare, then allow to rest for 5 to 10 minutes.
- For the flatbreads and dressing:Chop the coriander and mix with the rest of the yoghurt and the honey to make the dressing.Warm the flatbreads on the grill and serve them with the venison and a dollop of the yoghurt dressing. You can also roast some peppers to add extra colour and flavour.
