Brochetas de venado

Ingredientes

• 500 g (1lb) venison steak, cut into 2.5cm (1in) cubes
• 30 ml (2 tbsp) jerk spice
• 30 ml (2 tbsp) olive oil
• 8 mushrooms, cleaned
• 1 courgette, washed and cut into 1.5cm (1/2in) slices
• 1 red onion, peeled and cut into wedges
• 1 yellow pepper, washed and cut into bite-sized chunks
• Salt and pepper, to taste

Preparación

1. 1

   Place the venison cubes in a large mixing bowl and mix in the jerk spice and so that all surfaces are adequately covered. (Optional: leave to marinate in the fridge overnight.)

2. 2

   Thread the meat and the various vegetables onto the wooden skewers.

3. 3

   Slather the kebabs with oil and season to taste.

4. 4

   Grill the kebabs for about 7 minutes on each side or cooked until desired doneness.

5. 5

   Serve with a salad and the usual barbecue side dishes.