In the Spirit of Kofta Kabobs: Meatballs on a Stick

Tired of serving the same old hamburgers and hotdogs to our friends at our weekend get togethers, I asked my husband if he minded if I made something a little different.

Using a blend of venison (mixed 80:20 venison/beef) and some organic beef and an assortment of spice mixes including the ever-fragrant herbs d’provence, these were great cooked on the grill.  When the guys brought them in the kitchen, they were like, “Where’s the tzaziki?”  I had not planned on making any… but, I stepped outside and cut some garlic chives, peppermint, and parsley from the garden, whizzed it in the mini food processor for a few minutes and stirred it into a cup of whole milk yogurt.  Added a few tablespoons of regular sour cream…. and voila… just like tzaziki!

 We used: 

  • 2 pounds of beef (organic, optional)
  • 1 pound of venison, optional, substitute more beef, pork, lamb or turkey
  • 1 small onion, minced fine and sauteed in olive oil or butter
  • 2 teaspoon kosher salt
  • 1 1/2 teaspoon black pepper
  • 1 teaspoon white pepper
  • 1/2 teaspoon cumin
  • 1/4 teaspoon coriander
  • 1 teaspoon herbs d’ provence
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon adobo
  • 1/2 cup bread crumbs (or 2 slices fresh bread, run thru food process into crumbs)
  • 2 medium eggs

Mix all ingredients with hands.  To taste for seasoning, cook a small bit in a skillet and taste.  Adjust for seasoning.  I added a little more salt for mine, and then, once all the kabobs were formed, sprinkled a little adobo over each one before going to the grill.

 

 

 

A combo of venison and beef...organic is optional; it just happens to be what we had (we were trying it out).

A combo of venison and beef…organic is optional; it just happens to be what we had (we were trying it out).

 

Forming the meat onto the skewers, kofta-style.  Keep them small, less than 2 ounces.  If they are too heavy, the meat will simply slide off.  Freeze these for 30 minutes to help "set" them onto the skewers before grilling or until needed.

Forming the meat onto the skewers, kofta-style. Keep them small, less than 2 ounces. If they are too heavy, the meat will simply slide off. Freeze these for 30 minutes to help “set” them onto the skewers before grilling or until needed.

 

All grilled up, and ready to go! Served up with an easy to make tzaziki-like sauce, this was a hit with everyone, including the picky eaters.

All grilled up, and ready to go! Served up with an easy to make tzaziki-like sauce, this was a hit with everyone, including the picky eaters.

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