It’s spring. That means it is time to bust out the venison and get to grilling, and what’s better than meat on a stick?
This isn’t your typical ground venison recipe, it’s turned up a notch with Middle Eastern flavors. With the close of winter comes the spring bounty of fresh herbs and vegetables, which make this dish bright and vibrant. Kofta kabobs are very versatile and pair great with Greek salads, dipped in hummus, or stuffed in a pita with hummus, tomatoes, red onions, cucumbers, feta, and tzatziki sauce.
- 2 lbs Ground venison (I prefer 90/10 meat to fat)
- ½ Red 0nion, diced
- 4 Cloves of garlic, minced
- ¼ cup Sundried tomatoes, diced
- ½ to 1 cup Parsley, chopped
- 2 tbsp Fresh mint, minced
- 1-2 tbsp Salt
- ½ tbsp Pepper
- ½ – 1 tsp Cayenne
- ½ tsp Cinnamon
- ½ tsp Allspice
- ½ tsp Coriander
- ½ tsp Cumin
- 6-8 Bamboo skewers
Yield: 6-8 Kofta Kabobs
- Dice the red onion, garlic, sundried tomato, and parsley. While you are dicing the vegetables, let the bamboo skewers soak in water to prevent them from burning on the grill.
- Measure out dry ingredients and combine.
- Add the diced vegetables and the dry ingredients to the ground venison, mix thoroughly.
- Form the meat onto the soaked skewers.
- Oil your grill grates or the kofta. Grill over high heat, turning occasionally, for 6 to 10 minutes to achieve your desired degree of doneness. If you don’t have a grill, a cast iron pan is a great substitute to achieve that great char.
- Serve hot with hummus, pita, and a Greek salad.
You’ll find more great dishes from the Recreational Chef on Instagram at instagram.com/recreationalchef/
Subscribe now, get unlimited access for $19.99 per year
Become the most informed Sportsman you know, with a membership to the Louisiana Sportsman Magazine and LouisianaSportsman.com.