- Todd English born (1960)
Bison Kofta Kebabs
- 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
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