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Buffalo Surprise Kabobs


  • 1/3 cup (75 ml) honey 
  • 3 tbsp (45 ml) Dijon mustard 
  • 2 tbsp (30 ml) finely chopped onion 
  • 2 tbsp (30 ml) apple juice or cider 
  • Dash cayenne pepper 
  • 1 egg 
  • ¼ cup (60 ml) dry bread crumbs 
  • 1 tsp (5 ml) Italian seasoning 
  • 1 tbsp (15 ml) minced fresh parsley 
  • Pepper to taste 
  • 1 lb (450 g) ground bison 
  • 1 block (1 ½ oz./30 ml) Monterrey Jack or Swiss cheese, cut into 12 cubes 
  • 12 small mushrooms, stems removed 
  • 1 medium green pepper, cut into pieces 
  • 1 medium sweet yellow or red pepper, cut into pieces 
  • 1 medium onion, cut into wedges

In a saucepan, combine the first five ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 5 to 7 minutes or until onion is tender and sauce is slightly thickened. Remove from heat; set aside.

In a large bowl combine egg, bread crumbs, parsley, Italian seasoning, and pepper. Add bison and mix well. Divide into 12 portions. Place a cube of cheese in each mushroom cap; shape each meat portion around a mushroom.

On metal or soaked wooden skewers, alternate meatballs, peppers and onion wedges. Grill, uncovered, over medium heat for 3 minutes on each side. Grill 8 to 10 minutes longer or until meat is no longer pink. Turning occasionally. Brush with reserved glaze during the last 2 minutes.

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