| Summer Kabobs |
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Barbecue season means steaks, burgers, and KABOBS. Here are two of our favourites.
With the right combination of marinated meat, sweet pepper sections and onion, up to 3 people can be served with just a pound of bison sirloin, or similar tender cut.
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| Ingredients |
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Bison Kabobs in Wine Marinade
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1 lb
1/2 cup
1 1/2 tbsp
1 tsp
2 cloves
1/2 tsp
1/4 tsp
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bison sirloin steak, cut in one inch cubes or smaller
dry white wine
olive oil
dry oregano
garlic, minced
salt
black pepper
Spanish or red onion sections, sweet pepper sections (depending on availability--red, green, yellow, orange)
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Bison Cajun Kabobs
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1 lb
1/2 cup
1 tbsp
1 1/2 tbsp
1 1/2 tbsp
1
1 1/2 tsp
1/4 tsp
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bison sirloin steak, cut in one inch cubes or smaller
spicy tomato garden cocktail juice
Worcestershire Sauce
lemon juice
olive oil
clove garlic, minced
Cajun seasoning blend
ground thyme
Spanish or red onion sections, sweet pepper sections (depending on availability--red, green, yellow, orange)
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Directions |
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Bison Kabobs in Wine Marinade
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Combine bison cubes with next six ingredients. Put in a small plastic freezer bag, draw out air and tie off.
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Refrigerate for 4 to 6 hours, turning occasionally
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Drain marinade from meat and save. Skewer meat along with onion and sweet pepper sections as desired.
Note: if bamboo skewers are being used, be sure to first soak them in water for 15 minutes.
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Barbecue over medium heat. Baste with reserved marinade while cooking.
- Combine bison cubes with next seven ingredients. Put in a small plastic freezer bag, draw out air and tie off.
- Refrigerate for 4 to 6 hours, turning occasionally. Follow remaining directions as per previous recipe.
Please Note: Round steak can be substituted for sirloin. In that case, marinating time should be increased to 24 hours.
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