A simple marinade full of flavour and a little heat to make tasty, succulent skewers.

Venison shish kebab

By Matt Gisby Published: October 8, 2020

  • Yield: 6 Servings
  • Prep: 15 (plus marinating time) mins
  • Cook: 15 mins
  • Ready In: 30 mins

A simple marinade full of flavour and a little heat to make tasty, succulent skewers.

Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
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