Bison Kofta Kebabs Recipe
Daily Value: 5%
Sugar-Conscious, Paleo, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||4µg||1%|
|Fatty acids, total monounsaturated||4g||0%|
|Fatty acids, total polyunsaturated||0g||0%|
Exclusive from The Daily Meal
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.
- 1 pound ground bison
- 4 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
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.
Recipe DetailsServings: 14
Total time: 2 hours, 15 minutes
Notes and Substitutions:
Prep Time: 2 hours, Cook Time: 15 minutes
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