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Bison Ribeye Kebabs

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield 4 servings (serving size: 2 skewers)
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.

Ingredients

  • 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
  • Cooking spray

Nutrition Information

  • calories 163
  • fat 6.2 g
  • satfat 2.3 g
  • monofat 2.9 g
  • polyfat 0.4 g
  • protein 25.1 g
  • carbohydrate 0.2 g
  • fiber 0.1 g
  • cholesterol 67 mg
  • iron 2.5 mg
  • sodium 335 mg
  • calcium 7 mg

How to Make It

  1. Combine first 5 ingredients in a large bowl; toss well to coat. Cover and refrigerate for 45 minutes.

  2. Prepare grill to medium-high heat.

  3. 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.