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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.
Pronghorn Kofta with Mint Yogurt Sauce
- 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
- 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
- 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.