Bison Kofta Kebabs

Bison Kofta Kebabs
Staff Writer

Jane Bruce

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.

Notes

Prep Time: 2 hours, Cook Time: 15 minutes 

Ingredients

  • 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

Directions

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. 

Nutritional Facts

Total Fat
6g
9%
Saturated Fat
2g
8%
Cholesterol
24mg
8%
Carbohydrate, by difference
1g
1%
Protein
6g
13%
Vitamin A, RAE
1µg
0%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
1mg
1%
Calcium, Ca
14mg
1%
Choline, total
1mg
0%
Folate, total
5µg
1%
Iron, Fe
1mg
6%
Magnesium, Mg
9mg
3%
Niacin
2mg
14%
Phosphorus, P
50mg
7%
Selenium, Se
5µg
9%
Sodium, Na
34mg
2%
Water
25g
1%
Zinc, Zn
1mg
13%

Bison Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Bison Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.