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Bison Kabobs: Date Added: 27 Jan 2015
Listed in: Oleson's Buffalo Recipes

2 lbs Lean Sirloin Bison Steaks, cut into 1 in. chunks
1 C Dry Sherry
1/4 C Vegetable Oil
3 Tbsp Onion Soup Mix
1/2 tsp Dried, Crushed Thyme
1 tsp Salt
1/2 tsp Pepper
1 small Clove Garlic, minced
Zucchini, cut into 1 in. chunks
Green or Red Pepper, sliced into 1/2 in. pieces
Whole Mushrooms
Cherry Tomatoes
Corn on the Cob, cut into 1 in. chunks

Cooking Instructions

1. Combine Sherry, oil, dry onion soup mix, salt, pepper, thyme and garlic in bowl. Add meat; stir to coat. Cover and marinate at room temperature for two hours, or overnight in refrigerator. Drain meat, reserving marinade.
2. Using skewers, alternate meat with zucchini, mushrooms, green peppers, onion and corn. Barbecue kabobs 4-6 inches from heat until all sides are browned (8 minutes total broiling time). Turn every 2 minutes, brushing with marinade.
3. After removing from barbecue, add a cherry tomato to each skewer.

Bison preparation & image, Kent Gray/Michael Slay

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Bison Kabobs
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