Buffalo Surprise Kabobs


  • 1/3 cup (75 ml) honey
  • 3 tbsps (45 ml) Dijon Mustard
  • 2 tbsps (30 ml) finely chopped onion
  • 2 tbsps apple juice or cider
  • dash cayenne pepper
  • 1 egg
  • 1/4 cup (60 ml) dry bread crumbs
  • 1 tsp Italian seasoning
  • 1 tbsp minced fresh parsley
  • pepper to taste
  • 1 lb ground bison
  • 1 block (1 1/2 oz/30 ml) Monterey Jack or Swiss cheese cut into 12 cubes 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
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  • Prep Time: Minutes
  • Cooking Time: 20 Minutes
  • Serves:


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.
Submitted By: the Canadian Bison Association