Spiced reindeer skewers with halloumi

Instructions

1. 1

   Put the sliced reindeer in a large bowl with the crushed tomatoes, tamarind, sriracha, orange juice and garlic.

2. 2

   Season generously and turn everything until the meat is coated. Cover and refrigerate at least 4 hours, overnight if you can manage it.

3. 3

   Heat the oven to 145°C (295°F) on convection and line a baking sheet with parchment.

4. 4

   Press the strips of flatbread onto the tray and push the skewers through them so they stand upright and steady. Thread the marinated meat onto the skewers, pressing the strips firmly against each other, and set the loaded skewers on the tray.

5. 5

   Bake the skewers for 2 hours.

6. 6

   Then turn the oven up to 225°C (435°F) and switch to the grill. Brush the skewers with olive oil and grill them 10–15 minutes, turning now and then, until the edges are caramelised and lightly charred. A stovetop grill works too, and gives you more smoke.

7. 7

   Put a piece of warm flatbread on each plate.

8. 8

   Lay a slice of halloumi over it, set one or two skewers on top and finish with the cherry tomatoes, red onion and cilantro. Serve at once.