Bison Kofta Kebabs

Jane Bruce


  • 1 Pound  ground bison
  • cloves garlic, minced
  • 3 Tablespoons  minced onion
  • 2 Tablespoons  chopped cilantro
  • 1 Tablespoon  salt
  • 1 Tablespoon  ground coriander
  • 2 Teaspoons  cumin
  •  Pinch of  cinnamon
  •  Pinch of  cayenne
  •  Pinch of  freshly ground black pepper
  •   Olive oil, as needed
  •   Tzatziki sauce, for serving

Kofta kebabs are a great representation of bison’s tender and moist texture. Mixed with Middle Eastern flavors like coriander and cinnamon, ground bison becomes an international meatball that’s easily enjoyed on a kebab.


In a large bowl, combine the ground bison with the onion, cilantro, and seasonings. On 2 greased or parchment-lined baking sheets, divide the mixture into roughly 20 balls. Wrap each ball around 20 skewers and shape the bison mixture into elongated pieces about 3 inches long around the skewers. Place the baking sheets in the refrigerator and let the kebabs chill for at least 2 hours.

After 2 hours, preheat a grill to medium-high heat. Grease the grill grates with olive oil and, working in batches, add the skewers to the grill. Cook the skewers, turning occasional, until charred and cooked through, about 5 minutes. 


Prep Time: 2 hours, Cook Time: 15 minutes 

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