BBQ Wild Venison Kofta Flatbreads

Ingredients

• 600 g wild venison mince
• 60 g onion, very finely grated and squeezed dry
• 2 garlic cloves, finely grated
• 30 g dried breadcrumbs
• 1 egg, beaten
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 15 ml rapeseed oil
• 200 g plain yoghurt
• 20 ml lemon juice
• 150 g cucumber, diced
• 200 g tomatoes, diced
• 15 g parsley, chopped
• 4 flatbreads (about 240 g total)
• 2 g fine salt, or to taste
• 1 g ground black pepper

Method

1. 1

   Heat a barbecue to a steady medium heat, with a cooler area available; follow its instructions. Alternatively heat a lightly oiled griddle pan. Mix the yoghurt and lemon juice and keep chilled.

2. 2

   Combine the mince, squeezed onion, garlic, breadcrumbs, egg, spices, salt, pepper and half the parsley. Shape into 8 short, evenly thick oval kofta, no more than 2.5 cm thick. Wash your hands and clean the preparation area.

3. 3

   Brush the kofta with the oil. Cook for about 12–15 minutes, turning regularly so every side browns without burning. Move to the cooler area if the outside colours too quickly.

4. 4

   Check the middle of several kofta with a clean food thermometer. Each must be piping hot throughout with no pink and reach at least 70°C for 2 minutes. Time and browned grill marks alone are not enough; cook longer if needed.

5. 5

   Mix the cucumber, tomatoes and remaining parsley. Warm the flatbreads briefly on a clean part of the barbecue or in a separate dry frying pan.

6. 6

   Use clean tongs to place the cooked kofta on the flatbreads. Add the salad and yoghurt sauce and serve straight away.