Grilled Venison Kofta Kebab

Name: Grilled Venison Kofta Kebab
Yield: 4 servings
Ingredients: Kofta; 1 lb ground venison (15-20% fat ratio is ideal); 0.5 medium Yellow Onion, grated; 2 clove Garlic, minced; 0.5 bunch parsley, fine, chopped; 1 tsp cumin; 1 tsp coriander; 1 tsp Ground Paprika; 0.5 tsp allspice; 0.5 tsp Ground Cayenne Pepper; Salt and Pepper, to taste; 1 Eggs, beaten; 0.5 cup Panko Breadcrumbs; Yogurt Sauce; 1 cup Greek yogurt; 1 clove Garlic, grated; 1 Lemon, juiced; 1 tsp cumin; Salt, to taste

Over a decade ago, I worked as a line cook in a really fantastic Indian restaurant for a summer. My job included manning the fryers and salad station, but more importantly I was in charge of everything that was cooked in the giant tandoor oven. Slapping naan bread onto the scorching hot walls while...

Brooke1999

Servings4

Difficultyeasy

Mediterranean

Ingredients

Kofta
1 lbground venison (15-20% fat ratio is ideal)
0.5 mediumYellow Onion, grated
2 cloveGarlic, minced
0.5 bunchparsley, fine, chopped
1 tspcumin
1 tspcoriander
1 tspGround Paprika
0.5 tspallspice
0.5 tspGround Cayenne Pepper
Salt and Pepper, to taste
1Eggs, beaten
0.5 cupPanko Breadcrumbs
Yogurt Sauce
1 cupGreek yogurt
1 cloveGarlic, grated
1Lemon, juiced
1 tspcumin
Salt, to taste

Instructions

1
If you’re using wooden skewers, start by soaking those for about 20 minutes in water to avoid any unnecessary fires. If you have metal or are opting for patty shapes, get started on step two.
2
Make the kofta mixture. Mix the onion, garlic, and parsley in a large bowl. (Note: You can grate the onion and chop the garlic and parsley or put all ingredients into a food processor and pulse; just be sure to incorporate all liquid from either method.) Add in the seasoning. Mix in the meat until well incorporated. Add the egg and panko and mix until just combined.
3
Split the mixture into eight equal portions. Form meat into rustic hotdog shapes around the skewer. Once made, allow them to rest in the fridge for at least 30 minutes or up to overnight if you’re prepping ahead.
4
While the meat is resting, start the grill. You want it to be pretty hot (400°F and up) to achieve strong char lines.
5
While the grill is heating up, whisk all the ingredients for the yogurt sauce together and set aside in the fridge.
6
Once your grill is hot and the grates are clean, place skewers on the grill. Cook for 3 to 5 minutes and carefully rotate twice for an approximate total cooking time of 10 to 15 minutes, depending on the temperature of your grill. The goal is to achieve equal char lines all around the kebab.
7
After removing the kofta from the grill, you can cook flatbreads on the warm grates. Yogurt sauce, sliced seasonal vegetables, olives, and chopped fresh herbs are all great additions for serving. Alternatively, you can serve right on the stick and dip into yogurt sauce.
8
This recipe will make about eight meal-sized skewers. These also make an excellent appetizer—just half the size of the meat going on the skewers to make about 16 snack-sized portions to serve with yogurt sauce to dip in as a hors d'oeuvre. Note that cooking time will lessen for this option.