Bison Kebabs for Summer BBQ #SundaySupper

I really wanted to participate in this week’s #SundaySupper. Who doesn’t like BBQ food or anything associated with it. YUM!!! I also have wanted to try bison for a long time and thought this was the perfect opportunity. This is our Canada Day long weekend and Bison would be a great way to celebrate.

Hmmm, what to do with it??? First off I had to find it and failed on my first visit to the organic market in our neighborhood. They said to try back the next day to see if they had received a shipment. The next day was successful and I picked up two Bison rib eyes. Bison is an expensive choice for a large piece of meat, especially from the organic market but I didn’t know anywhere else to get it. I decided on Bison Kebabs, as you can stretch a small piece of meat into many skewers. Kebabs are a summertime treat in this household. We all love them!!

Then I thought I would marinate the bison to give it extra flavor. Ken is the grill master in this house, so off he went to grill them to perfection.

The bison was medium rare, spiced right and delicious. I served them over a bed of brown rice that was cooked in chicken broth for extra flavor. I hope you try these this summer. ENJOY!!

Bison Kebabs (3)

5.0 from 2 reviews
Bison Kebabs for Summer BBQ #SundaySupper
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Bison Kebabs are a wonderful alternative to beef.
Ingredients
  • ½ lb. bison rib eye steaks, cut into small chunks
  • 2 Tbsp. olive oil
  • 2 Tbsp. balsamic vinegar
  • 2 tsp. Epicure Garlic and Herb Dip mix (or something similar)
  • 1 garlic scape, chopped (or large clove of garlic, minced)
  • Salt and pepper to taste
  • ½ large yellow pepper, cut into chunks
  • ½ large red pepper, cut into chunks
  • ½ red onion, cut into chunks
  • 15 mushroom, sliced in half
Instructions
  1. In a plastic zip bag add the bison, olive oil, balsamic vinegar, garlic and herb dip mix, garlic scape and salt and pepper to taste. Seal bag and shake, massage in the bison. Let marinade for 2-24 hours.
  2. When ready to grill heat BBQ to medium and skewer on the bison first followed by the yellow pepper, red onion, mushroom, repeat alternating the red and yellow peppers until your skewers are full.
  3. Grill for 10-12 min. or until bison is medium rare.

 

Look at all the scrumptious recipes that await you here. So many to try all summer long!!
Hot Off the Grill:

On the Side:

Sweet Tooth:

In the Cooler:

Yum

Comments

  1. Renee says

    I really enjoy bison and haven’t had it in a while. Brilliant way to stretch an expensive meat into kebabs. Healthy too with the veggies.

  2. Paula @ Vintage Kitchen Notes says

    Oh Tara, I never had bison, but the kebabs you share today, are what we call tenderloin brochettes here. They were SUCH a popular restaurant item years ago. I can imagine bison meat is just as good, and they´re very healthy too! Lovely recipe!

  3. Katy says

    I think I’d have more luck procuring gold dust than bison round these parts, but I love your adventurous kebabs! The marinade sounds heavenly!

  4. Diana @EatMoveShine says

    Bison is a favorite of ours too! And what a great idea on the skewers, as they are a bit on the pricey side. Plus, smaller pieces would surely cook faster to keep them more tender. Lovely recipe!

  5. Katie says

    Your kebabs look beautiful! My husband has been wanting to try out bison on our grill for a while now..maybe we should make it a reality very soon!!!

  6. Carla says

    I’ve gotten ground buffalo meat before. And I think I’ve seen bison steaks at Whole Foods but you’re right – it is definitely pricier than typical beef. Perfect for special occasion dinners, like Canada Day or July 4th!

  7. Anne @ Webicurean says

    Those are some good lookin’ kebabs! I’ve only seen ground bison around here (well, Safeway) … I’ll bet if I go to a real butcher I could get some! The recipe sounds awesome

  8. Chris Baccus says

    Sounds and looks spiced right to me. Those look so good and best to do them medium rare like Ken did. They get a bit too tough if cooked long, as I’m sure you both know.

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