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If you're like me, you're constantly looking for new ways to use ground meat. It seems like the steaks always get used up first and then we end up with way too many packages of ground meat and there are only so many batches of spaghetti and burgers you can make.
This recipe is adapted from a traditional recipe sent from my brother while he was living in Jordan. Kofta is typically made with lamb, and since antelope has a similar flavor profile it is an excellent substitute for this recipe. Kofta is traditionally served among other grilled meats as a part of Mashawi or "mixed grill." The tangy mint yogurt sauce perfectly compliments the rich, complex spices and grilled flavor of the antelope meat.
Antelope and other big game animals are naturally very lean so we typically grind in a small amount of beef or pork fat to help the meat bind together. Even with a small amount of fat added, the kofta meat can have a difficult time sticking to the skewers. It helps to have a foil-lined, greased sheet pan as a surface to help form the kebabs on. It is also very important that you let the kebabs rest in the refrigerator for at least an hour before grilling so the meat doesn't fall off when you go to cook them. Letting them rest in the fridge also allows the flavors to develop.
I served the Kofta with warm Homemade Flatbread and Simple Cucumber Tomato Salad. If you also like to dip your flatbread in the sauce, make a double batch.
Pronghorn Kofta with Mint Yogurt Sauce
Ingredients
Kofta:
- 1 lb ground antelope
- 5 garlic cloves, minced
- ½ teaspoon salt
- ½ yellow onion, grated
- ¼ cup parsley, finely chopped
- ¾ teaspoon ground coriander
- ¾ teaspoon cumin
- ¾ teaspoon cinnamon
- ¼ teaspoon allspice
- ½ teaspoon ground ginger
- ¼ teaspoon cayenne pepper
- ¼ teaspoon black pepper
Dipping Sauce:
- ½ cup plain yogurt
- 1 tablespoon fresh mint, finely chopped
- ½ garlic clove, minced
- 1 lemon, zested and juiced, reserve half of juice for another recipe
- ½ teaspoon honey
- salt and pepper, to taste
Instructions
- Mash salt with minced garlic in mortar and pestle.
- Combine ground antelope, garlic, onion, parsley, and spices in a medium bowl until all ingredients are well incorporated.
- Form meat around 6 wooden skewers into ¾" cylinder. The meat may seem loose on the skewer but it will set up after being refrigerated. Refrigerate for at least 1 hour before grilling.
- Preheat grill to 425°F. Grill for 12-14 minutes, flipping to grill all sides until internal temperature is 150°F.
- Combine all dipping sauce ingredients in a small bowl. Refrigerate at least 1 hour before serving to let flavors marinate.
- Serve with warm flatbread.
Reese says
Tried this recipe when my dad gifted me a bunch of ground antelope. Unsure what to do I googled “antelope recipe” and this was one of the recipes that popped up. As a big fan of middle eastern flavors I figured I’d give it a try as I also am not always a huge fan of gamey flavored meats.
What a tasty meal! Followed instructions plus added a teaspoon of za’atar and grilled them on a cast iron grill pan, served with the mint sauce and pita and rice pilaf plus some roasted zucchini. The herbs and spices balance out the more earthy flavors of the meat as well as brightens and compliments the umami notes. The sauce is a great juxtaposition to the kofta like a tzatziki would normally fit in for Greek kofta, and it meshed wonderfully.
I would make this with any ground red meat, but since I had the opportunity to cook with antelope, I figured let’s try this and I was more than pleased and would recommend this to anyone! Thanks for the help when I was unsure where to go with this wild game!
Annie says
Thank you so much for your lovely review! This recipe is one of my favorite uses for antelope in the summer and I'm so glad you enjoyed it as much as we do!