1. Dice your venison into 3cm cubes. If you use shoulder meat allow 48 hrs for marinade, and only 24 hrs needed for backstrap or leg meat. Add your meat to a non-reactive bowl.
2. Add 900g of Greek yogurt, lemon, and carnivore collective seasoning to your meat, mix thoroughly, cover in glad wrap, and allow to marinade in the fridge for 24 hours or overnight.
3. The next day, remove your meat from the fridge and allow it to warm up to room temperature for an hour. ( this is a crucial step in cooking all meat)
4. Skewer your cubes onto kebab skewers ( flat skewers work best as they cook the meat nice and evenly.
5. You can cook these over a fire on hot coals, over a BBQ, or at 220 degrees Celsius in your oven on a rack, remembering to flip halfway through cooking. cooking times will vary on a BBQ or fire. You want to get a nice charred outside while a nice pink interior on your meat. Don't overload your skewers or else this will be tough to cook the meat throughout. In your over flip your meat after 15 mins and then allow to cook for another 10-15 mins. test a piece of meat either with a temperature probe or by slicing a piece and ensure the meat is cooked to your liking.
6. whilst your meat is cooking prepare your flatbreads. mix your dry flour, salt, and turmeric in a bowl with your 2 cups of Greek yogurt and olive oil.
7. using your hands knead the mixture together until it comes together in a ball and knead the dough. not for too long but just enough to clean the bowl and bring the mix together
8. use some flour on your board and divide the dough into 6-8 even balls and roll them into flat discs around half a cm thick.
9. heat a heavy-based pan or griddle with no oil. once heated slap your flatbreads onto the pan and allow to cook. 4-5 mins on each side. they will puff up then flip and you will know when they are done as they are no longer soft in the middle when you press your finger into one. wrap in a tea towel whilst you cook the other flatbreads. This helps to keep them warm and fluffy.
10. Prepare your condiments, slice your red onion thinly and mix with olive oil and sumac.
11. slice your lettuce and tomato
12. mix 100g of yogurt with your sliced mint leaves, olive oil, grated garlic, grated and drained cucumber, a pinch of salt and pepper ( this is basic tzatziki or raita ), and is a great accompaniment for a range of dishes
13. now time to assemble, take your venison kebabs, remove your meat, and slice it into thin slices like kebab meat. on your flatbread add some tzatziki, lettuce, tomatoes, onions, and sliced venison.
14. Last step wrap your laughing gear around this kebab and enjoy!!
You can see me make this at a hunting camp on episode 9 of The Huntsman on YouTube or Foxtel