Bison Kabob

1 lb Bison Sirloin

2 medium zucchini or yellow squash

1 large red bell pepper

a large onion, quartered

8 mushrooms

8 cherry tomatoes


1/2 cup low sodium soy sauce

1/2 cup vegetable oil (can use olive or canola oil or other oil of choice)

1 cup dry white wine

2 cloves garlic, minced

Cut bison sirloin into 1-1/2 inch cubes and place in a glass bowl.  Combine marinade ingredients and pour over cubed bison.  Cover bowl with plastic wrap and marinade refrigerated for 8-24 hours.   Or, place cubed bison and marinade in a zippered plastic bag to marinate.  Cut squash and red bell pepper into 1/2 inch slices.  Alternate meat, squash, pepper, onion and mushrooms on each of 8 skewers, ending each skewer with a cherry tomato.    Grill covered 4-6 inches above medium hot coals for 8-10 minutes, turning  occasionally and brushing with the remaining marinade mixture.  Serve on a bed of rice (preferably brown rice).  Serves 4.  Per serving of marinated meat: 273 calories; 15.7 g. fat; 70 mg. cholesterol; 546 mg. sodium

Recipe from National Bison Association website: