Today you are battling it out in the kitchen with a triumphant venison skewer recipe, loaded with onion petals & baby tomatoes. Once browned, these fried rows of yumminess are placed on a bed of loaded couscous, layered with creamy feta, fresh greens & toasted nuts. Now let’s set the round table and enjoy a royal feast!
Venison Kebab & Chimichurri
Venison Kebab & Chimichurri
with couscous & almonds
Hands on Time: 25 - 30 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Almonds
- Baby Tomatoes
- Couscous
- Danish-style Feta
- Free-range Venison Chunks
- Onion
- Pesto Princess Chimichurri Sauce
- Salad Leaves
- Wooden Skewers
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
FLUFFY Couscous
Boil the kettle. Place the Couscous in a bowl with 75ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
PREP STEP
Peel and cut ¼ of the Onion into thick wedges and separate the petals. Drain the feta. Rinse and roughly shred the salad leaves. Loosen the chimichurri with olive oil until drizzling consistency.
YES, ALL OF THE Almonds
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ROWS OF GOODNESS
Thread the venison chunks onto each skewer, making sure they are secure, followed by a baby tomato and an Onion petal. Repeat until all the skewers are filled.
COME FRY AWAY WITH ME
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the skewers, until browned and cooked through, 2-3 minutes per side. Remove from the pan and set aside to rest for at least 5 minutes.
LOAD IT UP
When the Couscous is done, toss through the drained feta, the shredded leaves, and ½ the toasted nuts. If you have any baby tomatoes left over, quarter them and add to the couscous. Drizzle in ½ the chimichurri and mix until combined.
GRAB A SKEWER
Pile up the loaded Couscous and serve the skewers alongside. Drizzle the remaining chimichurri over the skewers and scatter over the remaining nuts.
FLUFFY Couscous
Boil the kettle. Place the Couscous in a bowl with 150ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
PREP STEP
Peel and cut ½ of the Onion into thick wedges and separate the petals. Drain the feta. Rinse and roughly shred the salad leaves. Loosen the chimichurri with olive oil until drizzling consistency.
YES, ALL OF THE Almonds
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ROWS OF GOODNESS
Thread the venison chunks onto each skewer, making sure they are secure, followed by a baby tomato and an Onion petal. Repeat until all the skewers are filled.
COME FRY AWAY WITH ME
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the skewers, until browned and cooked through, 2-3 minutes per side. Remove from the pan and set aside to rest for at least 5 minutes.
LOAD IT UP
When the Couscous is done, toss through the drained feta, the shredded leaves, and ½ the toasted nuts. If you have any baby tomatoes left over, quarter them and add to the couscous. Drizzle in ½ the chimichurri and mix until combined.
GRAB A SKEWER
Pile up the loaded Couscous and serve the skewers alongside. Drizzle the remaining chimichurri over the skewers and scatter over the remaining nuts.
FLUFFY Couscous
Boil the kettle. Place the Couscous in a bowl with 225ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
PREP STEP
Peel and cut ¾ of the Onion into thick wedges and separate the petals. Drain the feta. Rinse and roughly shred the salad leaves. Loosen the chimichurri with olive oil until drizzling consistency.
YES, ALL OF THE Almonds
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ROWS OF GOODNESS
Thread the venison chunks onto each skewer, making sure they are secure, followed by a baby tomato and an Onion petal. Repeat until all the skewers are filled.
COME FRY AWAY WITH ME
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the skewers, until browned and cooked through, 3-4 minutes per side. Remove from the pan and set aside to rest for at least 5 minutes.
LOAD IT UP
When the Couscous is done, toss through the drained feta, the shredded leaves, and ½ the toasted nuts. If you have any baby tomatoes left over, quarter them and add to the couscous. Drizzle in ½ the chimichurri and mix until combined.
GRAB A SKEWER
Pile up the loaded Couscous and serve the skewers alongside. Drizzle the remaining chimichurri over the skewers and scatter over the remaining nuts.
FLUFFY Couscous
Boil the kettle. Place the Couscous in a bowl with 300ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
PREP STEP
Peel and cut the Onion into thick wedges and separate the petals. Drain the feta. Rinse and roughly shred the salad leaves. Loosen the chimichurri with olive oil until drizzling consistency.
YES, ALL OF THE Almonds
Place the chopped Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
ROWS OF GOODNESS
Thread the venison chunks onto each skewer, making sure they are secure, followed by a baby tomato and an Onion petal. Repeat until all the skewers are filled.
COME FRY AWAY WITH ME
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the skewers, until browned and cooked through, 3-4 minutes per side. Remove from the pan and set aside to rest for at least 5 minutes.
LOAD IT UP
When the Couscous is done, toss through the drained feta, the shredded leaves, and ½ the toasted nuts. If you have any baby tomatoes left over, quarter them and add to the couscous. Drizzle in ½ the chimichurri and mix until combined.
GRAB A SKEWER
Pile up the loaded Couscous and serve the skewers alongside. Drizzle the remaining chimichurri over the skewers and scatter over the remaining nuts.
Frequently Asked Questions
What is the preparation time for Venison Kebab & Chimichurri?
The preparation time for Venison Kebab & Chimichurri with couscous & almonds is between 25 and 30 minutes.
What is the total time required to make Venison Kebab & Chimichurri with couscous & almonds?
The total time required to make Venison Kebab & Chimichurri with couscous & almonds is between 30 and 35 minutes.
How many servings does Venison Kebab & Chimichurri provide?
4 servings
What are the main ingredients in Venison Kebab & Chimichurri?
Almonds, Baby Tomatoes, Couscous, Danish-style Feta, Free-range Venison Chunks, Onion, Pesto Princess Chimichurri Sauce, Salad Leaves, Wooden Skewers
What is the nutritional information of Venison Kebab & Chimichurri?
Calories: 792, Carbs: 57 grams, Fat: grams, Protein: 63.2 grams, Sugar: 10 grams, Salt: 1409 grams
How do I prepare Venison Kebab & Chimichurri?
FLUFFY COUSCOUS: Boil the kettle. Place the couscous in a bowl with 150ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork. PREP STEP: Peel and cut ½ of the onion into thick wedges and separate the petals. Drain the feta. Rinse and roughly shred the salad leaves. Loosen the chimichurri with olive oil until drizzling consistency. ROWS OF GOODNESS: Thread the venison chunks onto each skewer, making sure they are secure, followed by a baby tomato and an onion petal. Repeat until all the skewers are filled. COME FRY AWAY WITH ME: Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the skewers, until browned and cooked through, 2-3 minutes per side. Remove from the pan and set aside to rest for at least 5 minutes. LOAD IT UP: When the couscous is done, toss through the drained feta, the shredded leaves, and ½ the toasted nuts. If you have any baby tomatoes left over, quarter them and add to the couscous. Drizzle in ½ the chimichurri and mix until combined. GRAB A SKEWER: Pile up the loaded couscous and serve the skewers alongside. Drizzle the remaining chimichurri over the skewers and scatter over the remaining nuts. YES, ALL OF THE ALMONDS: Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
What should be prepared from my kitchen to make Venison Kebab & Chimichurri?
Almonds, Baby Tomatoes, Couscous, Danish-style Feta, Free-range Venison Chunks, Onion, Pesto Princess Chimichurri Sauce, Salad Leaves, Wooden Skewers
How many calories does Venison Kebab & Chimichurri have?
792 calories
How much fat content does Venison Kebab & Chimichurri have?
grams
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