Grilled venison on skewers - a healthy and light recipe | ShootingUK

Ingredients

• 2 red onions, cut into 16 segments
• 1kg lean venison, cut into 2cm cubes
• 8 cloves of garlic
• 3 tsp ground pul biber (Turkish pepper flakes)
• Juice of 1 lemon
• 2 tbsp extra virgin olive oil
• Black pepper
• Sea salt
• Rosemary sprigs
• For the date chutney:
• 250g pitted medjool dates, finely chopped
• 100ml tamarind paste
• 100ml water
• 50ml wine vinegar
• 50g granulated sugar
• For the green wheat salad:
• 200g freekeh (cracked dried green wheat)
• ½ cucumber
• 100g flat leaf parsley, chopped
• 50g fresh dill, chopped
• Juice of half a lemon
• 4 tbsp extra virgin olive oil
• Sea salt and freshly ground black pepper