300g fillet de chevreuil (venison filet)
1 tsp oregano
1 tsp thyme
½ tsp ground coriander
½ tsp garlic powder
½ tsp cumin
½ tsp lemon zest
½ tsp salt
black pepper
2 tbsp olive oil
For the Greek salad:
½ cucumber, peeled
2 tomatoes
½ red onion
2 tbsp red wine vinegar
100g feta
2 tbsp capers
10 black olives, destoned
1 tsp oregano
Olive oil
Salt and pepper
For the tzatziki:
½ cucumber, peeled
200g Greek yoghurt
1 small garlic clove, crushed
Olive oil
Salt and pepper
Flatbreads, to serve
Serves 2
Start by cutting the venison into cubes of approximately 3cm and put in a tupperware. Mix all the spices with the olive oil and rub into the meat. Cover and refrigerate for at least one hour (or overnight).
For the salad, cut the cucumber and tomatoes into chunks. Season with salt and a drizzle of olive oil, toss and set aside.
Slice the red onion, put in a small bowl with 2 tbsp red wine vinegar and some water to cover. Leave to soak for 30 mins, then drain and rinse with water before using.
Cut the feta into cubes and add to the bowl with the capers, olives, red onions. Sprinkle with oregano and drizzle with more olive oil before serving.
For the tzatziki, grate the cucumber and squeeze out as much liquid as you can. Put in a bowl with the Greek yoghurt, garlic, a drizzle of olive oil and season with salt and pepper. Mix and refrigerate for at least 30 minutes for the flavours to infuse.
When ready to grill: heat the grill to high. Stick the meat cubes onto four skewers, then grill for 2 ½ – 3 mins each side (6-7 mins in total), until the meat is done to your liking.
Serve the skewers with the salad, tzatziki and flatbreads.
