Bison Ribeye Kabobs Recipe
Ingredients for 2 servings:
- 8oz bison ribeye (I used the Simple Truth brand from Kroger), cut into 2-inch cubes
- 1 yellow bell pepper, chopped into large chunks
- 1 red bell pepper, chopped into large chunks
- 1/2 red onion, chopped into large chunks
- Marinade
- 1 tablespoon Worcestershire
- 1 tablespoon garlic, minced
- 2 tablespoons low sodium soy sauce
- 1 1/2 tablespoons dijon mustard
- 1 teaspoon sesame seeds
- fresh lemon juice to taste
- Garnish
- dried chives
STEPS
Step 1
Fire up the grill to about 300F.
Step 2
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.
Step 3
Assemble the kabob(s) with a repeating pattern of onion, bell pepper and bison.
Step 4
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.
Step 5
Remove the kabobs from the heat, then allow them to set and slightly cool before enjoying.