Buffalo Shish Kebob
By: Esmaa Self
Published: Thursday, December 10, 2009 - 4:29pm

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

1 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) 2 Skewer meatballs and veggies. (It's helpful to skewer pepper chunks next to meatballs, as they help them hold their shape.) 3 Place skewers on a jellyroll pan and set that in center of an oven set to 350 degrees for 15 minutes, turning skewers once. 4 Increase oven temperature to 400 for 6-10 minutes, until prosciutto is browned but not burned.

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.