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PREP: 15 Minutes COOK: 15 Minutes

Serves 3-4

Difficulty: Simple

Our go-to summer dish that’s the perfect reason to fire up the grill! Venison kofta kebabs full of herbs and warm spices are served on a pita and topped with a creamy cucumber tzatziki sauce. Add this one to your list of must-try ground recipes.



  • 1 pack of Maui Nui ground venison
  • 1/2 small sweet onion, finely grated
  • 2-3 garlic cloves, finely minced
  • 2 Tbsp fresh mint, finely minced
  • 3 Tbsp fresh parsley
  • 1/2 tsp red chili flakes
  • 1 tsp coriander
  • 1 tsp paprika
  • 1 tsp sumac
  • 1/2 tsp nutmeg
  • 2 tsp salt
  • 1/2 tsp black pepper
  • garlic salt
  • olive oil
  • pita bread
  • 1 tomato, sliced
  • 1 small red onion, sliced
  • Tzatziki sauce (see ingredients below)
Step 1:

First, prep Tzatziki sauce by combining all sauce ingredients. Set in fridge and allow to chill.

Step 2:

Next, in a large bowl, combine ground venison, onion, garlic, mint, parsley, and seasonings. Mix well and let sit for a minimum of 1 hr to allow ingredients to settle.

Step 3:

Soak skewers for a minimum of 15 mins prior to cooking.

Step 4:

Set up the grill with charcoal, wood, or a mixture of both.

Step 5:

Take a handful of meat and mold it onto a skewer until about 1 inch in thickness.

Step 6:

Lay each kebab on a sheet pan and generously drizzle with olive oil on all sides.

Step 7:

When the grill is hot, place kebabs on the grill and cook for about 6-7 minutes, turning continuously.

Step 8:

Remove from grill and lightly season with garlic salt to taste.

Step 9:

 Place pita bread on the grill for a few seconds to warm.

Step 10:

 Build pita by placing kebab and desired toppings on pita bread, finishing off with a generous amount of Tzatziki sauce.

  • 1 cup Greek yogurt
  • 2-3 garlic cloves, smashed and finely minced
  • 1 medium cucumber, grated
  • 1-2 tsp fresh dill or dry seasoning
  • Juice of 1 lemon
  • 1 Tbsp parsley (finely chopped)
  • 1/4 cup crumbled feta cheese
  • Salt & Pepper to taste
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