If you want to venture away from burgers and sausages and use up your game meat then Kebabs offer a great alternative and are sure to wow your guests.
This recipe uses the versatile meat of venison. Venison is a beautiful meat and with this recipe, we will team it up witdh some pork fat to ensure we get a succulent juicy kebab. You can ask your butcher for pork fat or alternatively a fatty piece of belly pork.
This recipe uses the fabulous Leonards Original Spicy Kebab Mix which is an all-in-one kebab seasoning that includes an array of herbs and spices including the classic flavours of coriander, nutmeg, paprika, cassia and cayenne which you would expect from this Middle Eastern delicacy. It has a bit of heat but nothing too overpowering so it is great for the kids too!
This recipe is from Cai of Game and Flames who specialise in wildfire cooking and love using game meats. Kebabs are so easy to make and are bound to get everyone involved.
INGREDIENTS
(Makes 12 kebabs)
The Meat
500g Venison Meat
250g Pork Fat
The Seasonings
145g of Leonards Original Spicy Kebab Mix (19% of the weight of meat)
187ml of water (25% of the weight of meat)
The Base
Pitta Bread
Toppings
Lettice
Onions with lemon juice, olive oil and salt
Red cabbage
Tomatoes
Sauce
5tbsp Mayonaise
2tsp Garlic Puree
1tsp Paprika
METHOD
Note: For smaller mixes reduce the quantities below by proportion.
1. Cut your meat into inch-thick strips and pop it through your mincer.
2. Put your Leonards kebab mix in a separate mixing bowl and add the cold water. Mix it through with your hands to get the mix to soak up the water.
3. Now add this mix to the meat gradually. Fold it through with your hands and keep turning the mixture to ensure the mix is thoroughly mixed in and fully absorbed.
4. Start moulding your meat around the skewers, leaving an inch or two at the bottom so you can turn them when cooking.
(If you have the Kebab Maker Magic Box, fill it with meat and pack it down to get all the air out. Now turn your magic box around and you are ready to press the skewers through the holes in the maker. Press the outer box down and watch your kebabs come up! MAGIC!)
5. Once you've moulded the meat around the kebabs, place them in the fridge.
6. When you're ready grill your kebabs for 10-15 minutes turning every 4-5 minutes until the meat is golden brown.
7. Whilst the kebabs are cooking, prepare your toppings and sauce. Chop up the onions finely and add a dash of lemon juice, olive oil and salt. Chop up the red cabbage finely and tomatoes.
Pop your mayonnaise, garlic puree and paprika into a little bowl and mix thoroughly until combined.
8. On your pitta bread place the the kebabs, onions, cabbage and tomato. Spoon over the garlic mayo and don't be shy.
WESCHENFELDER TOP TIP: ENJOY WITH A COLD BEER!
