Easy and wonderful on the barbecue
 

Serves 2-3

INGREDIENTS

For the marinade:
2 tsp each of ground pepper, sweet smoked paprika & garlic granules
1 tsp salt
1/2 tsp ground cumin
4 tsp lime juice
3 tbsp olive oil

For the kebabs: 
500g x Venison haunch cubes
1 large white, or red, onion diced large
1/4 red cabbage thinly sliced
3-4 flatbreads/ pitta
1 large pepper, diced large

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For the dip:
4 tbsp mayonnaise
1 tbsp garlic puree / crushed garlic
Lemon juice to taste
Fresh chopped coriander

Optional: pinch of sweet smoked paprika

 

METHOD

M
1. An hour before cooking mix up the marinade (use more oil if it's too dry) & rub into the venison cubes, then skewer with the onions and peppers; refrigerate.

2. Add 2 tsp olive oil, 1/2 tsp of salt and some lemon juice to the cabbage and mix it thoroughly.

3. Mix together the dip.

4. Brown the kebabs on all sides, under the grill, or better yet, on the BBQ. Aim to leave the venison medium. We're looking to add colour and char the edges of the vegetables, so think hot and quick cooking.

5. Warm the flatbreads and serve with wine or beer.

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For 4 dinners we would double the quantities. Don't judge us! ;)

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