Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, harissa venison kabob. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
These simple Greek-style venison kabobs are the perfect meal for a summer evening. The venison marinates in a yogurt-based mixture that tenderizes in two ways. First, the lactic acid in the yogurt.
Harissa Venison kabob is one of the most well liked of current trending foods on earth. It is easy, it is fast, it tastes delicious. It’s appreciated by millions daily. Harissa Venison kabob is something which I’ve loved my whole life. They are fine and they look wonderful.
To begin with this particular recipe, we must prepare a few components. You can have harissa venison kabob using 24 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Harissa Venison kabob:
- Make ready venison steak (cubed) .
- Take harissa paste (see below - fl. oz.) oz .
- Prepare red wine vinegar oz .
- Take “ Spray2Cook ” ( a word used to describe
- Make ready any low - cal . non - stick cook ’ s oil spray )
- Get long wooden kebab sticks
- Get onion (very finely chopped) .
- Get Greek yogurt low-fat (2%)
- Make ready lemon juice
- Prepare mint fresh (chopped)
- Make ready cumin ground
- Make ready chili powder
- Make ready garlic powder
- Get salt pepper and
- Get red peppers (chopped) .
- Get chili flakes
- Prepare caraway ground
- Take coriander ground
- Take cumin ground
- Make ready garlic powder
- Make ready sea salt
- Prepare vegetable stock
- Prepare tomato purée
- Get lemon juice
For these Fajita Kabobs (also spelled 'kebabs'), we marinated classic fajita ingredients (steak, onions, and green peppers) in oil, lime juice. Grilled venison kabobs loaded with fresh peppers and paired with a light yogurt sauce. Skewer your dinner and ditch the chick. Pull out your Big Game Blend, load your kabobs with venison and fresh.
Instructions to make Harissa Venison kabob:
- Mix the ingredients for the harissa paste in a hand blender beaker. Blend until a homogenous paste is formed.
- Mix the harissa and wine vinegar into a slurry in a bowl. Add the meat and manipulate with your hands to ensure the marinade coats the chunks. Cover with cling film and marinate at room temperature for 2 hours.
- Mix all the ingredients for the dip together and place in a bowl or bowls. Season to taste with the salt and pepper.
- Soak the kebab sticks in water for at least 20 minutes. Thread the marinated steak on the skewers. Use a broiler / grill pan with a wire mesh. Spray the wire mesh well with Spray2Cook. Place the kabobs on the wire mesh and put the pan in the broiler / grill (set at high) 10 cm / 4 inches from the heat. Grill, turning to cook evenly, for approximately 8 minutes. Let the kabobs stand for 3 minutes. Serve with the mint yogurt sauce.
- Alternatively grill on the BBQ for roughly the same amount of time but, as the heat varies, take care to ensure cooking is complete and do not allow charring.
Once your venison is marinated, you'll need to get the rest of your kabob ingredients ready. Just before you're ready to flip your kabobs, add some seasoning of your choice. Venison tastes great, but it's even better portable. The latest recipe from #ForTheHunt with a shout out to Lodge Cast Iron! This harissa recipe, a North African condiment, is based on a Harissa.
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