Bison Ribeye Kabobs Recipe
These juicy and flavorful bison ribeye kabobs are the perfect dinner, ready in half-hour.
The weather was just too darn nice outside not to fire up the grill. I didn’t have anything ready in the fridge so I rummaged through the freezer and found a bison ribeye that I bought about 1 month ago from Kroger. So I dropped the sealed bag in a bowl of lukewarm water to help it thaw faster. About 1 hour later, I was enjoying some of the juiciest kabobs I’ve ever had.
Since bison has less marbling than beef, its cooking time is slightly shorter so be aware of that so you can adjust the temp of your grill and monitor the cooking time.
The necessary ingredients for kebabs are bison ribeyes, red and yellow bell pepper, and red onion. In addition, you will need several ingredients for the meat marinade, such as soy sauce and Worcestershire sauce, garlic, dijon mustard, sesame, and lemon.
Combine these ingredients in a bowl. Cut the bison into chunks and add to the bowl. Cover with plastic wrap and marinate the meat for 20 minutes.
Cut bell peppers and onions into large chunks and when the meat is marinated, assemble the kabobs.
Place the kebabs on the hottest part of the grill, but not directly on the fire. Cook them for a few minutes on each side. The total cooking time should be about 15 minutes or less, depending on the desired redness. Be careful and constantly check because cooking bison can take less because there is less marbling than beef. You will get nice soft meat that has absorbed all the spices.
When the kebabs are done, remove from the heat and allow to cool slightly. Garnish with dried chives and enjoy your perfect dinner.
Bison rib is the most delicious red meat in my opinion, and I recommend you try this or one of my bison ribeye recipes.
Bison Ribeye Kabobs Recipe
- Fire up the grill to about 300F.
- In a bowl, mix together the ingredients for the sauce and season to taste. Add the bison chunks to the bowl and fold them in the sauce. Cover the bowl with plastic wrap and let the bison marinate at room temperature for 20 minutes, or in the refrigerator for 1 hour.
- Assemble the kabob(s) with a repeating pattern of onion, bell pepper and bison.
- Place the kabobs on the hottest part of the grill, but NOT over fire, and cook for 4 to 6 minutes or until the edges are seared, then flip the kabob to cook for an additional 4 to 6 minutes, before turning it again on it’s side. Cook for 12 to 15 minutes or until your desired readiness. It’s important to monitor the bison as well – it may cook a bit faster since there is less marbling than beef.
- Remove the kabobs from the heat, then allow them to set and slightly cool before enjoying.
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