Buffalo Shish Kebob

Photo: Esmaa Self

Ingredients

Meatball Ingredients

1 pound ground buffalo meat

12 slices (2 pkgs) prosciutto

1/2 teaspoon ground ginger

2 tablespoons tamari or steak sauce (or a TBS of each)

1/4 teaspoon ground cumin

cup rolled oats

Vegetables

red bell pepper, cut into 1 1/2″ chunks

3 mediums Anaheim peppers, cut into 1 ½″ chunks

12 large mushrooms, washed left whole

1 small or 2 zucchinis (enough for 12 ⅓″ slices)

1/2 medium onion, cut into chunks

Preparation

For Meatballs: Mix all ingredients, let stand for five minutes. Shape into 12 meatballs of equal size, wrap each meatball with a slice of prosciutto, then roll it in the palm of your hand to compress. Low salt option: substitute 1/3 c minced onion for tamari (or steak sauce)

Skewer meatballs and veggies. (It's helpful to skewer pepper chunks next to meatballs, as they help them hold their shape.)

Place skewers on a jellyroll pan and set that in center of an oven set to 350 degrees for 15 minutes, turning skewers once.

Increase oven temperature to 400 for 6-10 minutes, until prosciutto is browned but not burned.

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About

Buffalo shish kebob makes a fine and healthy meal when served with couscous, rice or green salad.

Because buffalo is lean, it’s a fast-cooking meat, which makes it a perfect choice for shish kebobs. Add rolled oats and tamari to the mix and your buffalo meatballs will turn out moist and tender. I cooked this shish in the oven rather than on the grill to cut down on the risk of carcinogens. It takes a few more minutes to cook, but potentially adds years to your life.

Yield:

4 servings

Added:

Thursday, December 10, 2009 - 4:29pm

Creator:

Esmaa Self

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