Buffalo Shish Kebob

• 1 pound buffalo meat ground
• 12 slices prosciutto 2 pkgs
• 1/2 teaspoon ground ginger
• 2 tablespoons tamari sauce or a TBS of each
• 1/4 teaspoon ground cumin
• 1 cup rolled oats
• red bell pepper cut into 1 1/2" chunks
• 3 Anaheim peppers mediums, cut into 1 1/2" chunks
• 12 mushrooms large, washed left whole
• 1 zucchinis small or 2, enough for 12 1/3" slices
• 1/2 onion medium, cut into chunks

1. For Meatballs: Mix all ingredients, let stand for five minutes. Shape into 12 meatballs of equal size, wrap each meatball with a slice of prosciutto, then roll it in the palm of your hand to compress. Low salt option: substitute 1/3 c minced onion for tamari (or steak sauce)
2. Skewer meatballs and veggies. (It's helpful to skewer pepper chunks next to meatballs, as they help them hold their shape.)
3. Place skewers on a jellyroll pan and set that in center of an oven set to 350 degrees for 15 minutes, turning skewers once.
4. Increase oven temperature to 400 for 6-10 minutes, until prosciutto is browned but not burned.

buffalo meat, pkgs, ground ginger, tamari sauce, ground cumin, rolled oats, red bell pepper, peppers, mushrooms, onion

Taken from www.yummly.com/recipe/Buffalo-Shish-Kebob-1650998 (may not work)