Recipe by Joe Leckie, Photography by Dan Tyler Ross
Serves: 4
Difficulty: Beginner
Prep time: 45 minutes
Cook time: 15 minutes
Ingredients:
- 400g Noble and wild venison Striploin (Cut into thin strips)
- 1 jar very good rose harissa
- Fennel seeds (Dry toasted and crushed)
- Pre bought flat bread
- 200g Yoghurt
- 1 sprigs Mint
- 1 clove Garlic (Minced)
- Small handful Coriander (finely chopped)
- 1 red onion (Very thinly sliced)
- 1 tsp sumac
- 2 lemons
- Salt and Pepper
Method:
First you need to marinate the meat, ideally overnight in the fridge. Add a generous amount of the harissa to the cut striploin, mix together, cover and leave overnight in the fridge.
After the meat has marinated, get some metal kebab skewers to make the kebabs.
Take a piece of the meat and fold it in half, skewer the meat through the folded edge, doing it this way means you still get medium meat in the centre while also getting lovely BBQ’d edges. You will need around 8 skewers to feed 4 people (You can also use wood if you don’t have metal)
Next make the red onions and the yogurt, add the yogurt to a bowl add the garlic, chopped mint, juice of 1 lemon and salt & Pepper. To make the red onions add them to a bowl with a generous amount of salt, juice of 1 lemon, chopped coriander, mix them well and let the stand for around 30 mins the juice from the lemon and salt slightly cooked the onions so they aren’t raw.
To assemble the dish cook the skewers for around 4 mins a side in very hot pan or even better a BBQ then allow to rest for 5 mins. Place them on a bed of yogurt with a small amount of the red onions and the warmed through flat breads.
