Bison Ribeye Kebabs

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.

Yield: 4 servings (serving size: 2 skewers)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 163
  • Fat: 6.2g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 0.4g
  • Protein: 25.1g
  • Carbohydrate: 0.2g
  • Fiber: 0.1g
  • Cholesterol: 67mg
  • Iron: 2.5mg
  • Sodium: 335mg
  • Calcium: 7mg

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. 1. Combine first 5 ingredients in a large bowl; toss well to coat. Cover and refrigerate for 45 minutes.
  2. 2. Prepare grill to medium-high heat.
  3. 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.
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