Bison Kabobs
These grilled bison kabobs are packed with color, flavor, and protein – perfect for your next summer cookout or easy weeknight dinner! Bison strip steak is the perfect meat for skewering – it keeps things tender, lean, and rich in natural flavor.
While many international kebabs focus on spiced ground meats or rotisserie-style cuts, American-style kabobs – like these – highlight grilled chunks of bison meat and fresh vegetables, all skewered together for a flame-kissed finish. Marinated in a bold blend of soy, Dijon, hoisin, and Worcestershire, each bite is juicy and balanced with just the right kick.
Bison cooks quickly and evenly on the grill, making it ideal for kabobs. Just a few minutes per side is all it takes to lock in flavor without drying it out – no guesswork, just delicious results!
Bison Kabobs
Ingredients
- 2 Great Range Premium Bison Strip Steaks
- 1/2 cup soy sauce
- 1/4 cup Dijon mustard
- 2 tablespoons hoisin sauce
- 1 tablespoon Worcestershire sauce
- 1-2 small zucchini - sliced
- 1-2 small summer squash - sliced
- 1 red onion - quartered
- 1-2 red bell peppers - quartered
- 8-10 cherry tomatoes
- sesame seeds - for garnish - optional
Instructions
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Slice the bison strip steaks into evenly sized chunks, about 4–6 pieces per steak.
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In a small bowl, whisk together the soy sauce, Dijon mustard, hoisin, and Worcestershire sauce. Pour over the bison chunks and marinate for 1–2 hours.
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While the meat marinates, soak bamboo skewers in water to prevent burning.
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Preheat the grill to 400°F. Prep all vegetables for skewering.
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Assemble the skewers in a balanced pattern: red onion, bell pepper, zucchini, squash, a piece of bison, a cherry tomato, another piece of bison, and repeat with the remaining vegetables. Brush any leftover marinade onto the veggies, if desired.
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Grill the kabobs for 4-6 minutes per side, or until the bison reaches your preferred doneness. Medium to medium-rare is ideal, as bison is naturally lean and cooks faster than beef.
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Let the kabobs rest for 5 minutes before serving. Garnish with sesame seeds if using. Serve with a side of baked potatoes and summer salad. Enjoy!
Recipe Notes
This recipe was created in collaboration with The Starving Chef. You can like her on Facebook and subscribe on YouTube for weekly recipes. You can find this recipe, and many others, with step-by-step pictures on The Starving Chef Blog.
