Tuesday, September 27, 2011

Venison Shish Kebob and homemade pita bread

For supper last night Jacob and I were adventurous and made something neither one of us had ever cooked before--shish kebobs. It was due largely in part to our pastor's message Sunday night--he talked about shish kebobs and had the entire congregation's mouths watering. We decided immediately that was what we were having for supper the next night. Aaahhhh, the power of suggestion!

 I had some venison backstrap in the freezer from a whitetail deer Jacob shot last year. I let it thaw then marinated it for several hours in and oil and vinegar dressing, pepper, garlic powder and a bit of steak seasoning. I know, the spice combination may not be very authentically Middle Eastern, but this was an experiment. I cut up yellow and zucchini squash, onions and bell peppers, mushrooms and tomatoes.
Lessons learned: Next time I'll slice the squash thinner and use cherry tomatoes. Everything else was perfect.

I made some almost whole wheat pita breads. They would have been 100% whole wheat, but I didn't realize that I was almost out of whole wheat flour. So they are 75% whole wheat :) Jacob LOVED them and called them "Bible breads". He especially loves them with peanut butter.  I was glad because he hasn't cared for some of the whole wheat things I've made in the past. I'll share the recipe in a minute.

Here are some photos of our evening for you to drool over:

My manly man manning the grill :) Notice our brand on the truck?

 Hungry yet?

Almost whole wheat pita bread

1 T yeast                                               1 T honey
1 1/3 c. warm water                               1 T oil
2 t. salt                                                 3 1/2 c. whole wheat flour

In a large mixing bowl sprinkle yeast over warm water. Stir in salt, honey, oil and 1 1/2 cups flour. Beat til smooth.
 Stir in 1 cup flour. Knead in as much of the remaining flour to make a smooth and elastic dough. Cover and let rest  for 10 minutes.
  Punch dough down. Knead until smooth and elastic. Wash out bowl and grease with a little oil. Place dough in greased bowl and turn to coat.. Cover and let rise til doubled.
  Punch dough down and divide into 8 equal parts. Shape each piece into a ball and let rest for 30 minutes.
  On a lightly oiled or floured surface, roll or pat each piece into a 7 inch circle. 
 Preheat oven to 500* F and place an upside down pizza pan on bottom rack of the oven. Let breads rise for approx. 30 minutes. When bread is ready to bake, gently place one or two breads on the hot pizza pan. Bake for four to seven minutes or until lightly golden and puffed up into a ball.
  Cool on wire racks, but cover them so they do not dry out. If not using right away, store in plastic bags.


  1. Welcome, Rebecca!! I am so glad you joined us today :) What a great meal you prepared for your husband...he must be a great chef on the grill. Was the venison pretty tender? I've had to let some meats (unless it's T-bone or porterhouse, etc) sit in my marinade for a several days for it to be tender. Hope to see you next week!

  2. Thanks for the post on the great kabobs!
    You definitely gave me an idea, because I also have a package of
    venison backstrap in the freezer :) And, I need to use it soon!
    I think I've got another meal for the meal plan next week~

  3. Thank you Jacqueline! The venison was very tender--backstrap is the most tender part of the deer. It almost melted in our mouths :)Had I used any other part I probably would have had to tenderize it.
    Thank you for stopping by and thanks for hosting the link up :)

  4. Thanks for stopping by Jennifer! I'm glad that I was able to give you a meal idea--I'm always on the look out for new ideas too :) I hope it turns out well for you.