Yield: 6-8 Kofta Kebabs
It’s spring. That means it is time to bust out the ground game and get to grilling, and what’s better than meat on a stick? This isn’t your typical ground meat 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.
Next time you’re craving food from your local Greek & Lebanese restaurant, reach into your freezer and pull out a pack of ground meat and get to grilling some venison kofta kabobs. This recipe was featured on the Louisiana Sportsman website on April 21, 2020.
Happy Hunting,
~Recreational Chef
Difficulty: 2 of 5
Yield: 6-8 Kofta Kebabs
Ingredients:
2 lbs Ground wild hog or 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
Instructions:
1. 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.
2. Measure out dry ingredients and combine.
3. Add the diced vegetables and the dry ingredients to the ground wild hog or venison, mix thoroughly.
4. Form the meat onto the soaked skewers.
5. Oil your grill grates or the kofta and 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.
6. Serve hot with hummus, pita, and a Greek salad.
