Cold-smoked reindeer
Reindeer and halloumi skewers with dill yogurt
Cubes of reindeer rubbed with smoked paprika and thyme, threaded with halloumi and grilled fast, with a cool dill yogurt to dip them in.
Instructions
Toss the cubed reindeer with the olive oil, smoked paprika, thyme, salt and pepper in a medium bowl.
Leave it at room temperature for at least 15 minutes, or up to 2 hours in the fridge if you want the spices to go deeper.
Make the dip while the meat sits.
Whisk the Greek yogurt with the chopped dill and lemon juice until smooth, then taste and season.
Get a grill or grill pan to medium-high heat.
Thread the reindeer and halloumi onto skewers, alternating them so each one looks good, and brush them lightly with oil.
Grill until the halloumi is golden and just softening, about 2–3 minutes a side, and the reindeer is caramelised at the edges. Work in batches rather than crowding the grill.
Pile the skewers onto a platter.
Spoon the dill yogurt over them, or set it alongside for dipping, and serve with warm pita.
Tips
- Soak wooden skewers in cold water for half an hour first so they don't char on the grill.
- Fresh mozzarella instead of halloumi gives a milder, creamier result.
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