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Buffalo Shish Kabob

1 1/2 pounds Bison sirloin or top round -- cut 1" to 1 1/2" cubes
1 Green pepper -- cut in 1" 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

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. Remove from marinade, arrange meat on skewers alternately with vegetables. 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.) Serve with lemon wedges, the lemon to be squeezed over the meat.
This recipe yields 4 to 6 servings.

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