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!
- 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.