Cook these skewers of venison, onion and pumpkin over the hot coals of a braai for the most tender meat and charred flavour.
- 8 thin bamboo skewers
- 400 g butternut pumpkin, peeled and cut into 2 cm cubes
- 2 apples, cut into 2 cm cubes
- 500 g venison, cut into 2 cm cubes (see Note)
- 8 rashers streaky bacon
- 1 large red onion, quartered and separated into ‘leaves’
- salt and freshly ground black pepper
- 150 g feta cheese (or goat's cheese)
- 75 g smooth cottage cheese (or thick natural yoghurt)
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1 tbsp chopped fresh basil and mint
- freshly ground black pepper to taste
- pinch of sugar, or more, to taste
- olive oil, to garnish
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. If cooking over coals, soak the bamboo skewers in water for 20 minutes to prevent them burning when cooking.
2. Meanwhile, cook the butternut cubes for 10 minutes, or until just cooked but still firm, in a medium-sized saucepan filled halfway with salted boiling water.
3. Make the whipped feta by combining all of the ingredients in a food processor. Check for seasoning and set aside in a serving bowl with a drizzle of olive oil to garnish.
4. Assemble the kebabs by alternating cubes of venison, onion, apple and butternut onto each skewer. Brush with a little extra olive oil and season with salt and pepper.
5. Heat a frying pan over medium-high heat (or prepare your braai or BBQ) and cook the kebabs for 4–5 minutes on each side, or until cooked through.
6. Serve the kebabs immediately with the whipped feta, and ‘stokbroed’ or other bread if you like.
• If you can't source venison, it can be substituted for beef or lamb.