Maple Buffalo Style Bison Kabobs

Serves 6

Ingredients

Maple Buffalo Marinade and Sauce

150 milliliters pure dark maple syrup

150 milliliters hot sauce (like Frank’s or Tabasco)

Kabobs

4 10-ounce bison New York strips, trimmed and cubed into 2” chunks

1 white onion, peeled and cut into 2” chunks

1 bunch of asparagus, halved

2-3 bell peppers cut into 2” chunks

2-3 campari tomatoes, halved

2 medium zucchini, cut into 2” chunks

2 medium yellow squash, cut into 2” chunks 

45 milliliters avocado oil

12, 8” metal kabob skewers

Garnishes 

1 carrot, finely diced

3 celery stalks, finely diced

2 ounces blue cheese crumbles

METHOD

Maple Buffalo Marinade and Sauce

Combine syrup and hot sauce in a medium saucepan. Over medium heat, bring the mixture to a simmer for 2-3 minutes, then cool and refrigerate in a lidded jar until needed.

Kabobs

Place cubed bison New York strip chunks in a gallon zipper-top bag with half of the prepared Maple Buffalo Marinade. Seal and refrigerate for 4-8 hours.

Once marinating is complete, assemble kabobs as desired (2 to 3 chunks of steak with desired vegetables in between), brush with avocado oil, and allow the kabobs to rise to room temperature.

Meanwhile, prepare the chosen grilling method (an indoor electric grill or an outdoor grill both work well). Once kabobs reach room temperature, grill to desired doneness and serve with remaining Maple Buffalo Sauce and garnishes.