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Bison Vegetable Skewers

Prep Time: 1-4 Hours               Cook Time: 10-12 Minutes



1 lbs Bison Sirloin, Cut into 1-Inch Pieces

3/4 cup Olive Oil

1 tsp Balsamic Vinegar

4 Tbs Orange Juice

2 Garlic Cloves, Minced

1 Tbs Fresh Rosemary, Chopped

3 Red or Orange Bell Peppers, Cut Into 1-Inch Pieces

2 Zucchini or Yellow Squash, cut into 3/4-inch rounds

1 Package Cherry Tomatoes

Salt, To Taste

Ground Pepper, To Taste

8-inch skewers



Mix olive oil, balsamic vinegar, orange juice, garlic, rosemary, 1/4 teaspoon salt & 1/4 teaspoon pepper, whisk to combine. Reserve three tablespoons for the vegetables. Add the bison and toss to coat. Cover and refrigerate 1 – 4 hours or up to overnight.


Before assembling the skewers, let the bison sit at room temperature for about 30 minutes.


While the bison comes to room temperature, combine bell peppers, zucchini, tomatoes in a bowl. Whisk the remaining olive oil mixture, add to the vegetables and toss to coat.


Alternately thread beef, bell peppers, zucchini, and tomatoes onto skewers. Season skewers with salt and pepper.


Heat the grill on med-high. Spray the hot grill just before adding the skewers. Grill skewers, turning occasionally until beef is medium-rare and vegetables are crisp and tender about 10 minutes. Serve with rice, couscous or quinoa.

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