Greek Buffalo Skewers with Fresh Flat Bread

Your cooking won't get skewered if you serve this delectable dish.


  • 1.5 lbs buffalo roast, cut into large cubes (shoulder cut would work nicely)
  • 1 heaping tablespoon dijon mustard
  • 2 tablespoons worcestershire sauce
  • 1 clove garlic, grated or minced
  • Salt, Ground Black Pepper
  • 1 tablespoon dry yeast
  • ⅔ cup water
  • 1.5 cups AP flour
  • 1 lemon


  1. In a large mixing bowl, season buffalo cubes generously with salt, black pepper, dijon mustard, worcestershire sauce, and grated garlic. Mix to combine, and then skewer the buffalo meat onto skewers.
  2. In a large mixing bowl, mix dry yeast with the water. Add the flour and a big pinch of salt and mix thoroughly. Turn the dough onto a floured surface and knead for a minute or two, and then roll or flatten it out into a ½-inch thick round. 
  3. Heat two large frying pans on medium-high heat – one for the skewers and one for the flatbread. 
  4. Cook the flatbread 3-4 minutes, until it’s freckled brown on one side. Flip and continue cooking another few minutes until it’s cooked all the way through. 
  5. Cook the skewers a few minutes on each side, until they are cooked medium-rare.

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