Venison ‘shish’ kebab

Name: Venison ‘shish’ kebab
Cuisine: Northern Europe
Ingredients: 3 garlic cloves, roughly chopped; 3 tbsp olive oil; 1 tbsp tomato purée; 1½ tsp smoked paprika; 2 tsp harissa paste; 1 tsp ground cinnamon; 1 tsp ground cumin; 2 tsp chopped thyme; 500 ml Greek yoghurt; 1.5 kg venison haunch steaks; 2 tbsp coriander, roughly chopped; 2 tsp honey; 6 romano peppers; 12-16 folded flatbreads; salt and pepper; salt and pepper

Haunch

Preparation info

Serves
8-10

Difficulty
Easy

Appears in

Venison

By José Souto

Published 2015

About

This dish uses thin medallions cut from haunch steaks, marinated in Arabian spices. These flavours combined with the smokiness of the charcoal make a delicious kebab. Once cooked, drop the meat onto a board with some chargrilled romano peppers and serve with yoghurt dressing in a pitta bread. What’s not to like?

Ingredients

3 garlic cloves, roughly chopped
3 tbsp olive oil
1 tbsp

Europe
United Kingdom
Starter
Summer

Method

Place the garlic, olive oil, tomato purée, smoked paprika, harissa paste, cinnamon, cumin and thyme in a blender. Blend to a paste, then add two full tablespoons of the yoghurt and mix well.

Cut the steaks into 1cm-thick chunks like small medallions. Coat the meat in the marinade and place in a sealed container or in a vac-pac bag overnight.

The following day, thread the meat on