Bison, the un-sung hero of the red meat family, and these super easy kabobs will be a hit at your next dinner. Put the steak back in the freezer and lets grill up some super delish bison.
2 bls boneless rib eye bison steaks (cubed) | 1 Tbsp salt | 3 red jalapeno peppers (seeded and chopped) | 2 garlic cloves | 1/4 Cup apple cider vinegar | 1 Tbsp tomato paste | 2 Tbsp Honey | 2 Tbsp coconut aminos | 2 large green peppers | BBQ skewers
PLACE MEAT IN bowl and sprinkle with salt. Let sit while you work on the next steps.
In a high speed blender, blend the jalapeños, garlic cloves, apple cider vinegar, tomato paste, honey, and coconut aminos into a saucy marinade mixture.
Pour the mixture over the meat in the bowl and let sit for 1 hour.
Cut the pepper into large squares. Arrange the meat and peppers onto skewers. Alternate between the steak and veggies
Drizzle some extra virgin olive oil over the meat and peppers.
Place the skewers onto the grill over the hottest part and cook for 1 minute on each side.
Move the skewers to a cooler portion of the grill and cook until the bison is medium rare (about 6 minutes).
Sources: The Paleo Chef