Start by marinating the meat. Cut the venison into long, inch-wide slices.
Combine the vegetable oil, chilli paste, orange juice, garlic, cumin, paprika and tomato puree in a large bowl, then add the meat, making sure it is fully covered. Leave overnight or, if you have a vacuum packer, pack and leave for 2 to 3 hours.
Before cooking, remove the meat from the fridge and allow to come to room temperature. Soak the skewers in water for at least 20 minutes.
Mix the yoghurt, lemon juice and mustard together in a bowl and keep cold. Thread the meat onto the skewers, then season and cook on a barbecue or griddle for a couple of minutes on each side. Serve with the dip and salad.