Turkish Style Kafta - Adana Kebab with Onion Salad / Yogurt Sauce

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1. 1Step 1: In a food processor, pulse pepper and garlic until fully blended. Pour the mixture into a sieve and drain well. Place back into the processor and add the venison, beef, salt, peppers, and black pepper. Blend until the mixture no longer resembles ground meat and instead forms into what looks like a loose paste. Cover the meat in a large bowl and place in the fridge for 2 hours.
2. 2Step 2: After 2 hours, remove the meat from the refrigerator and divide the mixture into 8 portions. With a 7-inch kebab skewer, wrap each portion into 1 ½ inch thick kebabs. Make sure the meat is firmly attached to the skewer.
3. 3Step 3: Place on a grill or a cast iron grill plate and cook over medium high heat. Allow the kebab to cook without moving on the first side for about 5 minutes. Flip to cook on the other side for about 3 minutes more, or until the internal temperature reaches 145°F. Remove the kebabs to a cooling rack over a baking sheet.
4. 4Step 4: In a medium bowl, add the onions, cilantro, and tomatoes. In another bowl, mix together the lemon juice, oil, molasses, sumac, salt, and pepper. Pour the liquid mixture over the onion mixture and mix well with a pair of tongs or a wooden spoon.
5. 5Step 5: Preheat the oven to 400°F. Cut the top off the bulb of garlic, wrap the bulb in aluminum foil, and bake in the oven for about 20 minutes. Remove from the oven and unwrap.
6. 6Step 6: In a medium bowl, add yogurt, buttermilk, lemon juice, and Dijon mustard. Squeeze the garlic from the bulb into the yogurt mixture. Mix well.