These very tasty shish kebabs are an American version of the Middle Eastern classic, using richly flavorful bison in place of lamb or beef. Outstanding in summer.

Buffalo Shish Kabob

Buffalo Shish Kabob
Recipe type: Wild Game
Serves: 4 to 6
  • 1 1/2 pounds bison sirloin or top round; cut 1" to 1 1/2" cubes
  • 1 green pepper; cut in l" squares
  • 2 small yellow squash (4-inch); thickly sliced
  • 12 large mushroom caps
  • 1 onion; thickly sliced
  • 1/4 teaspoon freshly-ground black pepper
  • 1 teaspoon salt or onion salt
  • 1 garlic clove (1 or 2); crushed
  • 1/3 Cup olive oil
  • 1/3 Cup white wine
  • 10 cherry tomatoes
  • lemon wedges
  1. Marinate meat and vegetables (except tomatoes) in mixture of seasonings, garlic, oil, and wine for at least 2 hours at room temperature, or overnight in refrigerator.
  2. Remove from marinade, arrange meat on skewers alternately with vegetables.
  3. Broil 5 inches from heat over charcoal or on rotisserie spit for approximately 7 to 10 minutes, or to desired doneness, turning frequently or continuously. (Vegetables soaked in oil mixture need no previous cooking.)
This recipe yields 4 to 6 servings.

Recipe Source: Whitefeather Farm

Serve with lemon wedges, the lemon to be squeezed over the meat.

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