Bison Ribeye Kebabs

Bison Ribeye Kebabs Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
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

Would not make again

Yield:

4 servings (serving size: 2 skewers)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Note:

Diane Morgan,

July 2009
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