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.
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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.
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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.
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If you like bold flavors this is your dish!
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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
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Method
Soak 10 wooden skewers in water for 30-60 minutes.
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In a food processor, chop the onion, garlic, and parsley until they form a very fine blend.
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Add the venison, bread crumbs and the spices to a large bowl.
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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.
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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.
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Lay the skewered kofta kebabs on a tray lined with parchment paper.
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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.
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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.
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Serve the kofta kebabs with pita bread, tahini sauce, sliced onions, chopped parsley and tomatoes.
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