September 18, 2013
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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
- 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
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
Servings14
Calories Per Serving81
Total Fat6g9%
Sugar0.1gN/A
Saturated2g11%
Cholesterol23mg8%
Protein6g12%
Carbs0.9g0.3%
Vitamin A2µgN/A
Vitamin B120.6µg9.7%
Vitamin B60.1mg6.5%
Vitamin C0.7mg1.1%
Vitamin E0.2mg0.9%
Vitamin K2µg2%
Calcium11mg1%
Fiber0.3g1.1%
Folate (food)4µgN/A
Folate equivalent (total)4µg1%
Iron1mg6%
Magnesium9mg2%
Monounsaturated2gN/A
Niacin (B3)2mg8%
Phosphorus64mg9%
Polyunsaturated0.3gN/A
Potassium119mg3%
Sodium86mg4%
Zinc1mg10%