Buffalo Kabobs Made Simple: A Skewer-Free Twist on a Classic
Prep time: 20 mintues
Cook time: 20 minutes
There’s nothing quite like the rich, savory flavor of buffalo meat. Whether you're grilling, roasting, or pan-searing, it’s a versatile and nutrient-packed protein that never fails to impress. This week, I decided to shake things up with a fun take on a cookout favorite—buffalo kabobs—no skewers required!
This recipe is all about simplicity, bold flavors, and convenience. While skewers are a classic way to prepare kabobs, they aren’t always the most practical, especially for busy weeknight dinners or when you’re short on prep time. Enter the skewerless buffalo kabobs—everything you love about kabobs, but in a no-fuss format that's just as delicious.
The beauty of this dish is that it works equally well for family dinners, meal prep, or entertaining guests. It’s colorful, packed with fresh veggies, and bursting with the unique, slightly sweet flavor that buffalo meat is known for.
Why Buffalo?
Buffalo meat is not only delicious but also a healthier alternative to beef. It’s lean, high in protein, and rich in nutrients like iron and omega-3 fatty acids. Plus, at Yankee Farmer's Market, we’re proud to offer hormone-free, antibiotic-free, and sustainably raised buffalo meat you can feel good about feeding your family.
The Skewer-Free Advantage
Skipping the skewers has its perks!
- Time Saver: No threading necessary means quicker prep time.
- Easier Cooking: Ingredients cook evenly in the pan or on the grill without worrying about skewers rolling around.
- Great for Any Season: Perfect for stovetop cooking when grilling isn’t an option.
Serve It Up!
These skewerless buffalo kabobs are super versatile. Serve them over rice, with a side of flatbread, or toss them into a salad for a fresh and filling meal. They also make an excellent appetizer when paired with a flavorful dipping sauce.
Recipe:
Buffalo Kabobs
Soy Sauce
Balsamic Vinegar
Worcestershire Sauce
Garlic cloves or Garlic Powder
Pepper
Beef Tallow (or olive oil) (My personal choice is Lineage Beef Tallow)
Mustard
Lemon Juice
Basil
Parsley
Maple Syrup
Zucchini
Onions
Peppers
Mushrooms
Make up the sauce and marinate the buffalo kabobs for 6-12 hours in the fridge.
Cut up veggies of your choice and set them aside separately.
Season your veggies with anything of your choice. I used salt, pepper, lemon camp mix, basil, parsley and beef tallow.
When ready to cook. Put all ingredients in a shallow backing pan or sheet pan. This was the most shallow one I had.
Cook on 420 degrees for 15-25 minutes, based your desired tenderness. Adjust cooking time for medium vs rare!
Happy Cooking!
How they come out of the package:
