Middle Eastern Spiced Venison Kabobsjune Muranyi
This recipe is modeled from kabobs that we could get from middle eastern restaurants while living in Detroit. The apricots and spice mix make for a savory and sweat flavor. One of Junes favorites for ground venison.
- 1 pound of ground venison
- 6-8 dried apricots
- 1/4 cup pecans or pistachios
- 1/4 cup Greek style yogurt
- 1/8 t ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1 teaspoon season Tandoori Masala spice mix
- 1/2 teaspoon salt
- 1/4 ground black pepper
1)In a food processer, puree the apricots, pecans and spices, then mix in yogurt. You can also chop finely with a knife, then mix in the yogurt and spices
2)Completely mix the pureed paste with the ground meet by hand.
3)Split the meat into 4-5 equal lumps
4)By hand, form each meat lump on one skewer, the meat should cover 6 -7 inches of the skewer and be about 1 to 1 1/4” in diameter. The kabobs should look like a nice size sausage on a stick.
5)Sprinkle each kabob with additional Tandoori Masala spice, salt and pepper.
6)Cook on a well oiled grill over medium heat, turning when brown. Cook for total of about 10 minutes, do not over cook!
Garnish: Pitas, or other flat breads Hummus Greek Yogurt Mixed salad greens, or arugula
Source: Ed Muranyi