Maui Nui Wild Harvested VenisonMaui Nui Wild Harvested Venison
May 17, 2022

Kofta Kebabs

Recipe by Jordan Cabatic

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.

PREP TIME:

15 min.

COOK TIME:

15 min.

SERVES:

3 - 4

Ingredients

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  • 1 pack 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
Supporting Ingredients

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  • 1 cup Greek yogurt, plain
  • 2 lemons, juiced
  • 3 tbl feta cheese
  • 2 Tbl fresh dill, chopped
  • 1 tbl minced garlic
  • salt to taste
Directions
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.

Supporting Recipe