Venison Kofta Kebabs
Kofta Kebabs are a perfect mix with ground venison! I found this wonderful recipe for these tasty kebabs over at The Mediterranean Dish and just had to try them.
Since they are usually made with lamb or a combination of lamb and beef, I thought they might be just the thing for the delicious venison I have and we were not disappointed.
Using prepared pita bread and lots of fresh veggies this meal is simple and satisfying. I do like to serve it with tahini sauce but if you don't have any tahini on hand a simple dressing of plain yogurt with a dash of lemon is a wonderful topping too.
Prepare the pita bread and toppings before you start grilling. We also grill the pita bread on the Green Mountain Grill while the kebabs finish searing.
Our venison is fairly finely ground, so I minced the onion and parsley nearly into a paste in my food processor before adding it to the meat, bread crumbs and spices. This makes the kofta mixture come together nice and smooth.
If you have more coarsely ground meat and a large processor, feel free to combine the whole mixture together in a food processor then remove the mixture to a large bowl and begin making the kofta.
To form the kebabs, take a large ball of the meat mixture with your hand and mold it on a wooden skewer.
When using wooden skewers, always soak them in water for 30-60 minutes before you begin adding ingredients to them to keep them from burning up while you're grilling. I usually add them to water first thing while preparing kebabs.
Place the kofta kebabs on the lightly oiled, heated grill.
We use a Green Mountain Grill to smoke the kebabs for about 10 minutes on each side at 375 degrees before moving them to a searing (gas)grill to finish them (about 4 minutes per side). You can also use a gas grill only and cook them for 4-6 minutes per side.
I serve the kofta kebabs with pita bread, tahini sauce, sliced onions, tomatoes and more fresh parsley.
If you like bold flavors this is your dish!
Cheers!
~Melisa
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Venison Kofta Kebabs
Ingredients
1 1/2 lb ground venison
1 medium yellow onion
2 garlic cloves
1 large bunch parsley
1/2 cup bread crumbs
Salt and pepper
1 1/2 tsp ground allspice
1/2 tsp cayenne pepper
1/2 tsp ground green cardamom
1/2 tsp ground sumac
1/2 tsp ground nutmeg
1/2 tsp paprika
Method
Soak 10 wooden skewers in water for 30-60 minutes.
In a food processor, chop the onion, garlic, and parsley until they form a very fine blend.
Add the venison, bread crumbs and the spices to a large bowl.
Remove the veggies from the food processor and place in the large bowl with the venison, bread crumbs and spices then mix them all together well with your hands.
To form the kebabs, take a large ball of the meat mixture with your hand and mold it on a wooden skewer. Repeat until you have used all of the meat. Keep each kebab to about 1 inch thickness to insure even cooking.
Lay the skewered kofta kebabs on a tray lined with parchment paper.
Prepare the pita bread and toppings before grilling. We also grill the pita bread on the Green Mountain Grill while the kebabs finish searing.
Lightly oil the grates of a grill and preheat it to medium-high.
Place the kofta kebabs on the lightly oiled, heated grill. We use a Green Mountain Grill to smoke the kebabs for about 10 minutes on each side at 375 degrees before moving them to a searing (gas)grill to finish them (about 4 minutes per side). You can also use a gas grill only and cook them for 4-6 minutes per side.
Serve the kofta kebabs with pita bread, tahini sauce, sliced onions, chopped parsley and tomatoes.
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