Venison Kebabs (grilled on the wood stove)

I am a person who is a bit too lazy to get the grill going in the summer. Or maybe who has too little patience. In any case, I seem to have sort of missed the memo on the deliciousness of wood fired/grilled meat. So, note to self: Meat roasted on coals is delectable. It is especially so when you have a wood stove, or can go to someone else's house with a wood stove who will let you lay some skewers over some coals. This method aids in dealing with any lack of ambition issues to start a grill or some such, because likely the wood stove is already going!

The main thing to be mindful about is to make sure that you put some logs on the fire a few hours before dinner time. You want a bed of red coals - so adjust the flue as necessary to get the right amount of air to speed up or slow down the burning. You'll also want a metal narrow pan, or fireproof something, to go inside the stove to rest the skewer tips on (it's in the back of the photo below). The handles will stick out of the stove and can rest on a spare log of wood. This will hold the meat just over the coals (1/2"-1" above), and it seems a smart idea to try the set up before hot coals are going just to make sure it works.

My kebab meat was a nice bit of rear quarter cut up into 2" pieces that were coated in olive oil and a bit of salt. The roasting goes really fast, and it is best if you pay close attention, so it's a good idea to make your dipping sauce and any other veggies in advance. I love the roasted meat with a tahini sauce. Once your meat is skewered and your coals are ready, set the kebabs on your pan/log set-up and roast each side of the kebab for 2-3 minutes, for a total roast time of about 8-11 minutes, depending on your coals, how close the meat is to them, etc. Watch them closely so they don't burn, you could jsut continually turn them too like a spit roast. Once they are a bit charred, but not too dark, remove them from the coals and let them rest for a couple of minutes. The sear is SO delicious! Serve with tahini sauce and veggies.

Tahini Sauce = tahini, lemon juice, water, olive oil and salt. I start with a good scoop of tahini and a glug of each of the liquids, then stir. It will become thinner and smooth. Taste and adjust with more water and olive oil to thin it out.