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.
Couscous - 75ml
Onion - 1
Danish-style Feta - 30g
Salad Leaves - 20g
Pesto Princess Chimichurri Sauce - 30ml
Almonds - 10g
Free-range Venison Chunks - 150g
Wooden Skewers - 3
Baby Tomatoes - 80g
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.
Couscous - 150ml
Onion - 1
Danish-style Feta - 60g
Salad Leaves - 40g
Pesto Princess Chimichurri Sauce - 60ml
Almonds - 20g
Free-range Venison Chunks - 300g
Wooden Skewers - 6
Baby Tomatoes - 160g
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.
Couscous - 225ml
Onion - 1
Danish-style Feta - 90g
Salad Leaves - 60g
Pesto Princess Chimichurri Sauce - 90ml
Almonds - 30g
Free-range Venison Chunks - 450g
Wooden Skewers - 9
Baby Tomatoes - 240g
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.
Couscous - 300ml
Onion - 1
Danish-style Feta - 120g
Salad Leaves - 80g
Pesto Princess Chimichurri Sauce - 125ml
Almonds - 40g
Free-range Venison Chunks - 600g
Wooden Skewers - 12
Baby Tomatoes - 320g
Woolies Products in this dish
