Greek venison skewers with tzaziki and village salad ⋆Anne's Kitchen

Ingredients

• 300g fillet de chevreuil (venison filet)
• 1 tsp oregano
• 1 tsp thyme
• ½ tsp ground coriander
• ½ tsp garlic powder
• ½ tsp cumin
• ½ tsp lemon zest
• ½ tsp salt
• black pepper
• 2 tbsp olive oil
• ½ cucumber, peeled
• 2 tomatoes
• ½ red onion
• 2 tbsp red wine vinegar
• 100g feta
• 2 tbsp capers
• 10 black olives, destoned
• Olive oil
• Salt and pepper
• 200g Greek yoghurt
• 1 small garlic clove, crushed
• Flatbreads, to serve