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Venison Shish Kebab

From: www.lidl.co.uk
Serves 4

1 pack Lidl venison leg steak
6-8 large sprigs of rosemary
4 pitta bread
For the marinade
1 tbsp chopped fresh rosemary
1 tbsp olive oil
6 juniper berries, crushed
1 tbsp white wine vinegar
Zest and juice of half a lemon
1/2 tbsp honey
1 clove of garlic crushed
For the pickled red cabbage
1/2 a small red cabbage
1 tbsp white wine vinegar
Juice of half a lemon
1/2 a mild red chilli, deseeded and sliced finely
1/2 teaspoon brown sugar
Salt and pepper
For the yogurt sauce
2 small garlic cloves crushed
Pinch of salt
150 ml of low fat Greek yogurt

Take the venison chunks and cut into single bite-sized pieces. Prepare the marinade and let the meat soak in it for at least a couple of hours but preferably overnight.

Finely slice the red cabbage. Toss in a large bowl with the vinegar, lemon zest, chilli, sugar and salt, cover and allow to stand as the flavours develop. This salad gets better the longer you leave it

Take a sprig of rosemary and thread 4 or 5 chunks of marinated venison along the stalk. Repeat with the rest of the meat.

Heat a griddle pan on high and cook the kebabs on all sides until they are a little charred on the outside and cooked through. Place on a warm plate to rest.

Mix the yogurt sauce ingredients together, and toast the pittas.

Slide the meat off the rosemary twig and arrange inside a toasted pitta on a bed of red cabbage with a dollop of garlic sauce and a dash of chilli sauce if you like it hot!