The ribeye cut of bison is surprisingly lean, and it yields tender results when grilled. Bison has a deeper, richer flavor than beef, and it stands up well to the piney rosemary. You can serve these kebabs with whole-wheat pita bread and a romaine salad to round out your meal.
1/4 cup extra-virgin olive oil
2 tablespoons finely chopped fresh rosemary
1 tablespoon coarsely ground black pepper
2 large garlic cloves, minced
1 pound bison ribeye, trimmed and cut into 1 1/4-inch cubes
1/2 teaspoon salt
How to Make It
Combine first 5 ingredients in a large bowl; toss well to coat. Cover and refrigerate for 45 minutes.
Prepare grill to medium-high heat.
Remove bison from marinade, and discard remaining marinade. Thread bison evenly onto each of 4 (12-inch) skewers, and sprinkle with salt. Place the skewers on grill rack coated with cooking spray, and grill for 3 minutes on each side or until desired degree of doneness. Serve immediately.