Ground Antelope Kofta with Yogurt Sauce
A Middle Eastern classic with a wild game twist. These kofta are full of flavor and can be eaten in many different ways!
Servings: 3
Calories: 232kcal
Equipment
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.
- Divide meat into 6 equal portions.
- Form a flattened meat log on a flat surface. Place skewer in the middle of the flattened meat.
- Bring the edges of the meat up around the skewer and seal the edges.
- Carefully pick up the skewer and form the meat into a ¾" cylinder around the skewer. The meat may seem loose on the skewer but it will set up after being refrigerated. Repeat with remaining portions of meat. 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.
- Add yogurt to mixing bowl. Drizzle honey on top. Add remaining ingredients and stir to combine. Refrigerate at least 1 hour before serving to let flavors marinate.
- Serve with warm flatbread.
Nutrition
Serving: 2kofta | Calories: 232kcal | Carbohydrates: 10g | Protein: 37g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 149mg | Sodium: 684mg | Potassium: 738mg | Fiber: 2g | Sugar: 4g | Vitamin A: 616IU | Vitamin C: 20mg | Calcium: 100mg | Iron: 6mg
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