Afghan Kabobs with Venison

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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 “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

Recipe: Afghan Kabobs with Venison


  • 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 use wine)
  • water as needed


  1. Mix spices and wine together and pour over venison and onion in bowl.
  2. Add enough water to cover meat. Marinate for 1 to 1-1/2 hrs. This distributes flavors & tenderizes meat.
  3. Put 4 pieces of venison alternating w/onion quarters on each metal skewer.
  4. Grill for 5 to 7 mins, or to taste: rare, medium, or well-done. (Although well-done venison IS NOT recommended.) These can also be broiled.

Quick Notes

If you use bamboo skewers, soak them in water for 30 minutes so they don’t burn.

Cooking time (duration): 20

Number of servings (yield): 6

Meal type: dinner

Culinary tradition: Middle Eastern

My rating:5 stars: ★★★★★

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