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         Sirloin Kabobs

Bison Shish Kabobs

With the right combination of sweet pepper, onion, and fresh pineapple sections, 3 or 4 people can be served with just a pound of meat. Or, double the recipe and serve 6 to 8.
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        INGREDIENTS

Bison Kabobs in Wine Marinade
1 lb
1/2 cup
2 tbsp
1 tsp
2 cloves
1/2 - 3/4 tsp
1/4 tsp
bison sirloin steak cut into 1 1/2 inch cubes
dry white wine
olive oil (additonal for basting)
dry oregano
garlic, minced
salt
black pepper
Red onion, sweet pepper, and fresh pineapple sections as required

Bison Cajun Kabobs
1 lb
1/2 cup
1 tbsp
1 tbsp
2 tbsp
1
1 1/2 tsp
1/4 tsp
bison sirloin steak, cut into 1 1/2 inch cubes
spicy tomato garden cocktail juice
Worcestershire Sauce
lemon juice
olive oil (additional for basting)
clove garlic, minced
Cajun seasoning blend
dry powdered thyme
Red onion, sweet pepper, and fresh pineapple sections as required.

        DIRECTIONS


Bison Kabobs in Wine Marinade

  • In a small bowl, combine the bison cubes with white wine, 2 tbsp olive oil, oregano, garlic, salt and pepper. Transfer combined ingredients into a small plastic freezer bag. Draw off the air, seal bag, and refrigerate.

  • Allow bison to marinade in the refrigerator for a minimum of 1 hour, or 4 to 6 hours for more marinade flavor.

  • Drain bison cubes in a sieve, discard marinade. Skewer meat cubes with pieces of red onion and sweet pepper (any combination of colors), and fresh pineapple sections.
    Note: if using wooden skewers, be sure to first soak them in water for 15 minutes before using.

  • Grill kabobs over low to medium-low heat, turning often. Baste occasionally with additional olive oil. To avoid dry meat, do not cook beyond medium doneness.



Bison Cajun Kabobs

  • In a small bowl, combine the bison cubes with tomato garden cocktail juice, Worcestershire sauce, lemon juice, 2 tbsp olive oil, Cajun seasoning, and thyme. Transfer combined ingredients into a small plastic freezer bag. Draw off air, seal bag, and refrigerate.

  • Allow bison to marinade in the refrigerator for a minimum of 1 hour, or 4 to 6 hours for more marinade flavor.

  • Drain bison cubes in a sieve, discard marinade. Skewer meat cubes with pieces of red onion and sweet pepper (any combination of colors), and fresh pineapple sections.
    Note: if using wooden skewers, be sure to first soak them in water for 15 minutes before using.

  • Grill kabobs over low to medium-low heat, turing often. Baste occasionally with additional olive oil. To avoid dry meat, do not cook beyond medium doneness.