Venison Kofta Kebabs Appetizer Recipe
Easy to make and a hit at any holiday party.
It’s the holiday season, and that means lots of parties and get togethers. When tasked with bringing an appetizer, these kofta kebabs are the perfect choice. Bursting with Mediterranean flavor and spice, they are quick and easy to put together and the bamboo skewer makes them a snap to eat on the go.
Serve the kofta on pita bread with tzatiki sauce for dipping.
Since ground venison is leaner than the traditional lamb, we added an additional slice of toasted and soaked bread to the mixture to help hold things together. Forming the seasoned venison into meatballs and refrigerating for an hour or up to overnight also helps the mixture tighten up and stick to the skewer better.
Form the meat mixture into large egg-sized balls and refrigerate until they set up a bit.
Grill the kofta on a cast-iron grill pan on your stovetop or on an outdoor grill, either way, the flavors will really pop. We like to serve the kofta on small pita-bread rounds and with a Tzatziki sauce for dipping.
Insert soaked bamboo skewers into the meat balls and grill until the kofta is cooked through.
INGREDIENTS
2 pounds ground venison
1 medium yellow onion, quartered
2 garlic cloves
1 whole bunch flat leafed parsley, stems removed (about 2 packed cups parsley leaves)
1/3 cup fresh mint leaves
2 slices of bread, toasted until browned and soaked in water until fully tender
2 tsp salt
1 ½ tsp black pepper
1 ½ tsp ground allspice
1/2 tsp cayenne pepper
1/2 tsp ground cardamom
1/2 tsp ground nutmeg
1/2 tsp paprika
Bamboo skewers
Pita bread and Tzatziki sauce for serving
COOKING INSTRUCTIONS
Start by placing the onions, parsley, mint and garlic in the food processor. Whirl until everything is finely chopped.
Add the fresh parsley, mint and onions to the food processor.
Add the venison, spices and bread, squeezing all the water from the bread before adding. Process several pulses until everything is well blended, then turn mixture out into a large bowl.
Add the ground venison, spices, and soaked bread to the food processor with the ground herbs and onion.
Form the mixture into egg-sized meatballs and place on a parchment-lined sheet pan. Cover with plastic wrap and refrigerate from 1 hour to overnight to allow the mixture to firm. Soak 10 to 12 bamboo skewers in water while the meatballs firm in the refrigerator.
Insert the skewer into the meatball and squeeze the meat mixture firmly in place around the bamboo. Grill the kofta on medium-high (around 350 degrees) heat for 3 to 4 minutes per side.