Servings: 12 servings
Calories: 123kcal
Ingredients
- 2 lbs bison ground
- 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
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 1 kafta kebab
Nutrition
Serving: 1kebab | Calories: 123kcal | Carbohydrates: 1g | Protein: 15g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 42mg | Sodium: 345mg | Potassium: 267mg | Fiber: 0.3g | Sugar: 0.02g | Vitamin A: 144IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 2mg
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