I love Afghan food...there is something about the spices that just works for me. No surprise, then, that the traditional Afghan kabob recipe works beautifully with venison. I served the kabobs with brown basmati rice, and arugula salad, and nan bread, which Trader Joes sells in the frozen section. It was simple and delicious.
I found the recipe the recipe with a good old internet search, and modified it a little. The original recipe came http://www.afghan-network.net/Cooking/: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi
Afghan Kabobs with Venison
Serves 6
2 lb boneless venison steak, cut into 1-in cubes
3 medium onions, quartered
1 tsp salt
1 tsp ground cumin
1/4 tsp black pepper
1/4 cup cognac, arak, or dry red wine (I used wine)
water as needed
Mix spices and wine together and pour over venison and onion in bowl. Add enough water to cover meat. Marinate for 1 to 1-1/2 hrs. This distributes flavors & tenderizes meat. Put 4 pieces of lamb alternating w/onion quarters on each metal skewers. Grill for 5 to 7 mins, or to taste: rare, medium, or well-done. These can also be broiled.
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