2 ratings

Bison Kofta Kebabs

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.

Ready in
2 h, 15 m
Calories Per Serving


Prep Time: 2 hours, Cook Time: 15 minutes 


  • 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.