Venison Kofta Kebabs

When I first saw these kebabs on TV, I knew I had to try them. Meat on a stick is just a manly thing that I couldn't resist. Couple that with the testosterone generating memories of harvesting this venison myself, and I might just go rub a couple of sticks together to create fire, and pound my chest!

This dish is traditionally made with lamb, and if you don't have access to venison, please feel free to use the traditional meat. When using venison, we are going to blend in some bread crumbs to help the burger stick together. If you use lamb, just omit the bread crumbs. 

Its a great dish to make ahead of time so that the burger can set up and the spices can blend. Fire the grill about an hour before kickoff, and serve these great appetizers on a platter with fresh tzatziki for dipping. Your buddies will be impressed, and its a nice change from the same old boring game time snacks. 

Ingredients:

4 cloves garlic, minced
1 tsp kosher salt
1 pound of ground venison
3 tbsp grated onion
3 tbsp chopped fresh parsley
1 tbsp ground coriander
1 tsp ground cumin
1/2 tbsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp cayenne pepper
1/4 tsp ground ginger
1/4 tsp ground black pepper
1/2 cup of bread crumbs
about 30 bamboo skewers soaked in water for 1 hour

Mix the minced garlic and kosher salt together and mash into a paste using a mortar and pestle, or a cutting board and a blunt untensil. Mix the garlic into the venison along with the onion, parsley, coriander, cumin, cinnamon, allspice, cayenne pepper, ginger, and pepper. Form the mixture into 30 oval shaped balls. Form each ball around the tip of a skewer, flattening into a 2 inch oval; For less appetizers, you can also form a longer skewer as I've done for this recipe. (see pic) repeat with the remaining skewers. Place the kebabs onto a baking sheet, cover, and refrigerate for at least 1 hour. 

Preheat an outdoor grill, preferrably charcoal, and cook each skewer until desired temperature. About 6-8 minutes for medium. 

Tzatziki Recipe: 

3 tbsp. olive oil
1 tbsp. vinegar
2 cloves garlic, minced finely
1/2 tsp. salt
1/4 tsp. white pepper
1 cup greek yogurt, strained
1 cup sour cream
2 cucumbers, peeled, seeded and diced
1 tsp. chopped fresh dill

place olive oil, vinegar, garlic, salt, and pepper in a bowl. Mix until well blended. Using a whisk or fork, blend the yogurt with the sour cream. Add the olive oil mixture to the yogurt mixture and mix well. Add the cucumber and chopped fresh dill. Chill for at least two hours before serving.