My Favorite Kafta (BBQ) Kebab Recipe (Made with Bison)

Ingredients (Serves 4–5):

• 2 lbs ground bison
• 1 small yellow onion, grated and squeezed dry
• ¼ cup flat-leaf parsley, finely chopped
• 2 tablespoon fresh mint, finely chopped (or 1 teaspoon dried mint)
• 1½ teaspoon kosher salt
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon ground allspice
• ½ teaspoon cinnamon
• ¼ teaspoon black pepper
• 1 tablespoon olive oil (plus extra for brushing)

Instructions:

1. Prep Aromatics:
   Grate the onion and squeeze out all moisture using a clean towel or cheesecloth. This is key to avoiding watery kafta, especially with lean meats like bison.
2. Mix the Kafta:
   In a large bowl, combine bison, grated onion, parsley, mint, spices, and olive oil. Mix with your hands until everything is just combined and slightly sticky. Do not overmix.
3. Shape:
   With damp hands, form into 8 equal oblong logs (like flattened meatballs, about 4–5” long and 1” thick). Place on a parchment-lined baking sheet or tray.
4. Cook (Oven or Skillet):
   Option 1 – Oven (best for batch cooking):
   • Preheat oven to 400°F (200°C).
   • Bake on a greased or parchment-lined sheet for 18–20 minutes, flipping halfway, until browned and cooked through.
   Option 2 – Skillet:
   • Heat a large skillet or grill pan over medium heat and lightly coat with olive oil.
   • Cook kafta logs for 4–5 minutes per side until browned and cooked through.
5. Cool for Meal Prep:
   Let rest 10 minutes before packing.

For the Grill (Recommended for Flavor)

1. Preheat your Char-Broil gas grill to medium heat (about 375–400°F). Make sure the grates are clean and lightly oiled.
2. Brush each kafta log lightly with olive oil to prevent sticking and help them brown evenly.
3. Grill over direct heat for about 4–5 minutes per side, using tongs to carefully turn each piece. Grill marks and slight charring add flavor.
4. Close the lid between turns to keep the internal temp consistent. Cook until the kafta reaches an internal temperature of 160°F.
5. Rest for 5–10 minutes before serving or packing.

Pro Tip: If you're worried about kafta breaking on the grill, refrigerate shaped logs for 30 minutes before grilling. You can also skewer them lengthwise if preferred.

How to Store:

• Refrigerate in airtight containers for up to 4 days.
• Freeze cooked kafta (individually wrapped or separated by parchment) for up to 3 months.

How to Reheat:

• Microwave: 1–2 minutes with a damp paper towel to retain moisture.
• Oven/Toaster Oven: 350°F for 8–10 minutes.
• Air Fryer: 350°F for 4–5 minutes for a quick reheat with a crisp finish.

Meal Prep Pairing Ideas:

Pack with:

• Quinoa or rice + roasted vegetables + tahini or tzatziki
• Hummus + cucumber & tomato salad + pita wedges
• Cauliflower rice + lemony green beans + garlic yogurt sauce

Tips for Meal Prep Success:

• Olive oil in the mix keeps lean bison from drying out.
• For added moisture, you can mix in 1–2 tablespoon Greek yogurt.
• You can also double the batch and freeze half pre-shaped but raw to cook fresh later.

Kafta (BBQ) Kebab Recipe (Made with Bison)

Middle-eastern cuisine is seriously one of my favorite recipes to meal prep. I always order Kafta when I go out, so it's about time I make some that meal prep friendly at home.

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Course: dinner

Cuisine: Mediterranean

Keyword: bison

Servings: 12 servings

Author: Nick Quintero

Ingredients

• 2 lbs ground bison
• 1 ea yellow onion small, grated and squeezed dry
• ¼ cup flat-leaf parsley finely chopped
• 2 tablespoon fresh mint finely chopped (or 1 teaspoon dried mint)
• 1½ teaspoon kosher salt
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon ground allspice
• ½ teaspoon cinnamon
• ¼ teaspoon black pepper
• 1 tablespoon olive oil plus extra for brushing

Get Recipe Ingredients

Instructions

Prep Aromatics:

• Grate the onion and squeeze out all moisture using a clean towel or cheesecloth. This is key to avoiding watery kafta, especially with lean meats like bison.

Mix the Kafta:

• In a large bowl, combine bison, grated onion, parsley, mint, spices, and olive oil. Mix with your hands until everything is just combined and slightly sticky. Do not overmix.

Shape:

• With damp hands, form into 8 equal oblong logs (like flattened meatballs, about 4–5” long and 1” thick). Place on a parchment-lined baking sheet or tray.

Cook (Oven or Skillet):

• Option 1 – Oven (best for batch cooking):Preheat oven to 400°F (200°C).Bake on a greased or parchment-lined sheet for 18–20 minutes, flipping halfway, until browned and cooked through.Option 2 – Skillet:
• Heat a large skillet or grill pan over medium heat and lightly coat with olive oil.
• Cook kafta logs for 4–5 minutes per side until browned and cooked through.

Cool for Meal Prep:

• Let rest 10 minutes before packing.

Notes

Macros do not include the rice or salad... just the kafta

Nutrition

Serving: 1kebab

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