Grilled Venison Kofta Kebabs

Grill tandoor-inspired venison kofta kebabs from MeatEater’s Maggie Hudlow. Seasoned ground venison is grilled over high heat and served with a bright lemon-garlic yogurt sauce.

Grilled venison kofta kebabs on flatbread with yogurt sauce, cucumber, onion and mint.
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Cooking for 4 people

Ingredients

  • 1 lb.

    ground venison (15–20% fat ratio is ideal)

  • ½

    medium yellow onion, grated

  • 2 cloves

    garlic, minced

  • ½ bunch

    parsley, fine chopped

  • 1 tsp

    cumin

  • 1 tsp

    coriander

  • 1 tsp

    paprika

  • ½ tsp

    allspice

  • ½ tsp

    cayenne pepper

  • salt and pepper, to taste

  • 1

    egg, beaten

  • ½ cup

    panko breadcrumbs

Yogurt Sauce

  • 1 cup

    Greek yogurt

  • 1 cup

    garlic, grated

  • 1

    lemon, juiced

  • 1 tsp

    cumin

  • salt, to taste

1Food Prep

  • If you’re using wooden skewers, start by soaking those for about 20 minutes in water.
  • Make the kofta mixture. Mix the onion, garlic, and parsley in a large bowl, incorporating all liquid. Add in the seasoning. Mix in the meat until well incorporated. Add the egg and panko and mix until just combined.
  • Split the mixture into eight equal portions. Form meat into rustic hotdog shapes around the skewer, or make patties. Once made, allow them to rest in the fridge for at least 30 minutes or up to overnight.
  • In a separate bowl, whisk all the ingredients for the yogurt sauce together and set aside in the fridge until serving.

2Grill Prep

    • While the kofta rests, light the charcoal and preheat the grill to at least 400°F.

    • Clean the grill grates before cooking.

3The Cook

    • Once your grill is hot, 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. The goal is to achieve equal char lines all around the kebab. Cook the venison to a safe internal temperature, following USDA guidance for ground meat.

    • After removing the kofta from the grill, you can cook flatbreads on the warm grates.

    • Yogurt sauce, sliced seasonal vegetables, olives, chopped fresh herbs, and toasted naan or flatbread are all great additions for serving. Alternatively, you can serve right on the stick and dip into yogurt sauce.

Recipe created by Maggie Hudlow on behalf of MeatEater, recipe presented by Kingsford. Used with permission.

  • For safe meat preparation, reference the USDA website.

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