- 400 g saddle of venison
- 4 peaches
- 16 strips of bacon
- 16 Padrón peppers (whole)
- 1 bunch of flat-leaf parsley
- 10 stems of fresh cilantro
- 2 cloves of garlic
- 2 tbsp. olive oil
- 1 lime
- Salt
- Black pepper
- Sugar
- 1 small chili pepper (or chili flakes)
Wash the parsley and cilantro, pat dry, and chop finely. Peel and roughly chop the garlic. Briefly mix these ingredients with olive oil and 2 tbsp. lime juice in a blender. Season to taste with salt, pepper, sugar, and lime juice. Finely dice the chili and add. Allow the chimichurri to marinate approx. 2 hours.
Wash the saddle of venison, pat dry, and cut into cubes of 3 x 3 cm. Season with salt and pepper. Wash and dry the peaches, then slice. Wrap the peach slices in bacon and thread them onto skewers, alternating with venison cubes. Place the kebabs on the grill, turning them frequently. Serve the chimichurri with the kebabs.