Slice the bison strip steaks into evenly sized chunks, about 4–6 pieces per steak.

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.

While the meat marinates, soak bamboo skewers in water to prevent burning.

Preheat the grill to 400°F. Prep all vegetables for skewering.

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.

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.

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!