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Bison Meatball Kebabs



  • 2 lbs ground bison
  • 1 egg
  • 1/4 cup oats or bread crumbs, pulsed in blender or food processor
  • 1 tsp ground or chopped Floating Gardens fresh sage
  • 1 Tbsp Floating Gardens fresh mint, chopped
  • 1/2 tsp salt
  • 1 Tbsp Droolin' Devil Chipotle Sauce
  • 1 Grandora Gardens red bell pepper
  • 1 red onion
  • 2 Tbsp Three Farmers Roasted Onion and Basil Camelina Oil
  • 2 cloves garlic, smashed


Cut peppers and onions in kebab sized chunks. Toss with Camelina oil, the garlic and a dash of salt. Roast on a cookie sheet at 400 for about 15 minutes, enough to slightly char the veg but so they still hold their shape.
Mix together bison, egg, salt, pepper, herbs and oats or crumbs. Use and ice cream scoop to form balls. Lay them on a parchment paper lined sheet and let rest in the freezer about an hour till firm enough to be skewered. Alternate meatballs with peppers and onions. BBQ till meat is no longer pink in the centre.

Recipe by: Chef Jenni

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