Grilled Bison Vegetable Skewers
Posted by Firehouse Chef on June 10, 2010 · Leave a Comment
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Grilled Bison Vegetable Skewers - This spectacular, BBQ meaty kabob recipe, is a very unique, and very delicious recipe. A homeamade, honey mustard glaze is added in the last minutes of grilling, giving the bison meat and vegetables added flavor. Yummy!
Prep Time: 10-15 mins |
Ingredients to make Grilled Bison Vegetable Skewers
1/3 cup (75 ml) honey
3 tbsp (45 ml) Dijon mustard
2 tbsp (30 ml) finely chopped onion
2 tbsp (30 ml) apple juice or cider
dash cayenne pepper
1 egg
¼ cup (60 ml) dry bread crumbs
1 tsp (5 ml) Italian seasoning
1 tbsp (15 ml) minced fresh parsley
pepper to taste
1 lb (450 g) ground bison
1 block (1 ½ oz./30 ml) Monterey Jack or Swiss cheese, cut into 12 cubes
12 small mushrooms, stems removed
1 medium green pepper, cut into pieces
1 medium sweet yellow or red pepper, cut into pieces
1 medium onion, cut into wedges
Directions to make Grilled Bison Vegetable Skewers
Step 1:In a saucepan, combine the first five ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 5 to 7 minutes or until onion is tender and sauce is slightly thickened. Remove from heat; set aside.
Step 2:In a large bowl combine egg, bread crumbs, parsley, Italian seasoning, and pepper. Add bison and mix well. Divide into 12 portions. Place a cube of cheese in each mushroom cap; shape each meat portion around a mushroom
Step 3:On metal or soaked wooden skewers, alternate meatballs, peppers and onion wedges. Grill, uncovered, over medium heat for 3 minutes on each side
Step 4:Grill, uncovered, over medium heat for 3 minutes on each side. Grill 8 to 10 minutes longer or until meat is no longer pink. Turning occasionally. Brush with reserved glaze during the last 2 minutes.
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