• Nicole Kuhn

Elk Koftas

Kofta's are not normally made with elk, but I figured I would give it a shot and be creative. I would have to say that it worked out pretty well and think its definitely a creative way to spice up venison! Well worth a try.





  • 1 medium yellow onion, quartered

  • 2 garlic cloves

  • 1 whole bunch parsley, stems removed (about 2 packed cups parsley leaves)

  • 1 lb. ground elk (or beef)

  • 1 slice of bread, toasted until browned and soaked in water until fully tender

  • Salt and pepper

  • 1 1/2 tsp ground allspice

  • 1/2 tsp cayenne pepper

  • 1/2 tsp ground sumac

  • 1/2 tsp ground nutmeg

  • 1/2 tsp paprika

  • Pita bread to serve


  • Soak 10 wooden skewers in water for about 30 minutes to 1 hour. Remove from water when you are ready to begin. Lightly oil the grates of a gas grill and preheat it to medium-high for about 20 minutes.

  • Prepare pita bread and fixings. Prepare other sides and salads before you begin grilling.

  • In a food processor, chop the onion, garlic, and parsley.

  • Add the elk (or ground beef), bread (be sure to squeeze out the water completely), and the spices. Run the processor until all is well combined forming a pasty meat mixture.

  • Remove the meat mixture from the food processor and place in a large bowl. Take a fistful portion of the meat mixture and mold it on a wooden skewer. Repeat the process until you have run out of meat. For best results, make sure each kofta kebab is about 1 inch in thickness.

  • Lay the skewered kofta kebabs on a tray lined with parchment paper

  • Place the kofta kebabs on the lightly oiled, heated gas grill. Grill on medium-high heat for 4 minutes on one side, turn over and grill for another 3-4 minutes.

  • Serve the kofta kebabs immediately with pita bread, tahini and the fixings you prepared. See suggestions for sides and related recipes.

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