Kofta Mix
1# Ground Venison
1/4 Cup Yellow Onion, grated
1 Tbsp. Garlic, minced
1 tsp. Salt
½ tsp. Cracked Black Pepper
¼ tsp. Cayenne Pepper
1 tsp. Cumin, ground
1 tsp. Coriander, ground
1 tsp. Paprika
1/4 tsp. Allspice, ground
1/4 tsp.Ginger, ground
1/2 tsp. Sumac (optional)
1/4 Cup Fresh Parsley, chopped
1/8 Cup Fresh Mint, chopped
2 Tbsp. Olive Oil
Tomato Cucumber Salad
1 Whole Cucumber, ¼” dice
1 Large Ripe Tomato, ¼” dice
1/2 Yellow Onion, ¼” dice
1/4 tsp. Salt
Juice from ½ lemon
1 Tbsp. Fresh Parsley, chopped
1/2 Tbsp. Fresh Mint Chopped
Greek Yogurt Sauce
6 oz. Greek Yogurt
Zest from 1 Lemon
Juice from ½ Lemon
2 Tbsp. Olive Oil
1 Tbsp. Honey
1/4 Cup Fresh Mint, chopped
*Other ingredients needed
6-8 medium sized flatbreads / pita
Bamboo skewers 8”-10” long
Directions
1. In a mixing bowl combine all ingredients for Kofta, mix by hand to combine evenly. Place bowl in refrigerator and let rest for at least 1 hour. Can be held covered for up to 24 hours.
2. Place a piece of plastic wrap on work surface. Using approx. 3 oz. of Kofta mixture form a rectangle approx. 6” x 2” on top of plastic. Place skewer in center and fold over edges to make a kebab. Shape with hands to form meat tight to the skewer and set aside. Repeat using remaining meat.
3. Rub kebab with a small amount of olive oil and place on grill (preheated to med-high). Cook on all sides until browned with an internal temp. of at least 155 degrees.
4. Serve on warm flatbread topped with yogurt sauce and tomato cucumber relish.
5. Serves 4-6 guests