2. Lebanese Venison Kafta Kebabs Recipe
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Lebanese Venison Kafta Kebabs Recipe

Lebanese Venison Kafta Kebabs Recipe
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Ground venison mixed with parsley, garlic, and a ton of spices, delicious cucumber yogurt sauce, and turmeric rice with vermicelli. This meal is a flavor explosion, and an excellent way to prepare some of that ground deer meat you’ve got in the freezer.

Lebanese Venison Kafta Kebabs Recipe
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Lebanese Venison Kafta Kebabs Recipe

5 from 1 vote
Recipe by Great Lakes Course: Dinner, LunchCuisine: Lebanese, Middle Eastern, GreekDifficulty: Easy
Servings

6

servings
Prep time

40

minutes
Cooking time

30

minutes

Ingredients

  • Venison Kafta Kebabs

  • 2 lbs Venison, ground

  • 1 small Yellow onion, finely chopped

  • 1 1/2 Tablespoons Garlic, minced

  • 1 Tablespoon Mint leaves, finely chopped

  • 1/4 cup Parsley, finely chopped

  • 1/2 Tablespoon Ground sumac

  • 1 teaspoon Allspice

  • 1 teaspoon Cinnamon

  • 1 teaspoon Ground cardamom

  • 2 teaspoons Cumin

  • 2 teaspoons Paprika

  • 1/2 teaspoon Black pepper

  • 1 Tablespoon Kosher salt

  • 1/4 cup Beef tallow or lard, softened

  • Cucumber Yogurt Sauce

  • 2 cups Full-fat Greek yogurt

  • 1/2 English Cucumber, chopped into very small pieces

  • 1 teaspoon Garlic, minced

  • 1 teaspoon Mint leaves, finely chopped

  • 1 teaspoon Kosher salt

  • Turmeric Rice with Vermicelli

  • 2 cups Long grain rice (white rice or basmati)

  • 1/3 cup Vermicelli, broken up into 1-inch long pieces

  • 3 Tablespoons Butter

  • 1 teaspoon Garlic, minced

  • 3 1/2 cups Chicken stock

  • 1 teaspoon Ground turmeric

  • 1/2 teaspoon Kosher salt

Directions

  • Venison Kafta Kebabs
  • Combine all ingredients and thoroughly mix with hands or a mixer, until everything is very well incorporated. Cover the meat mixture and refrigerate for between 5 and 10 hours.
  • Divide meat mixture into 6 portions. Form each portion into a ball, and press it onto a large skewer. Gently squeezing and pulling, spread the mixture along the length of the skewer until it is a consistently-thick tube of meat.
  • Brush each kebab with olive oil. Grill on medium heat, turning every few minutes. Cook until the internal temperature reaches 160 degrees Fahrenheit and immediately remove from heat.
  • Serve.
  • Cucumber Yogurt Sauce
  • Place cucumber pieces in bowl and sprinkle Kosher salt over top. Gently stir it all together, and then let it sit for 20-30 minutes. The salt will pull excess moisture from the cucumber.
  • Strain the cucumber to remove excess moisture. Optionally, pat even more dry with some paper towel.
  • Mix yogurt, garlic, and mint into the cucumbers. Whisk until everything if very well incorporated.
  • Cover and refrigerate for at least 30 minutes prior to serving.
  • Turmeric Rice with Vermicelli
  • Thoroughly rinse the dry rice, and then drain it.
  • Melt butter in a large skillet. Then add vermicelli pieces, and toast them in the butter on medium heat until they are golden brown. Then stir in the garlic and cook 1 more minute.
  • Add the rinsed rice to the skillet and stir everything together. Cook for 1 minute.
  • Stir in the chicken stock, turmeric, and salt. Then bring it all up to a boil on high heat, and immediately reduce heat to very low.
  • Cover the pan and let it cook on very low heat for 25 minutes.
  • Fluff the finished rice with a fork and serve.
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