Jammin’ Jerk Bison Skewers
Prep Time: 15 minutes | Cook Time: 6-8 minutes | Total Time: 16-18 minutes | Serves: 4 skewers
Created By: Maddie & Kiki, Canada's Favourite Female Grillmasters
Directions
- Preheat grill to HIGH heat (between 450-500°F). Make sure you allow the grill to preheat for at least 10 minutes. This will ensure the kebabs won’t stick to the grill.
- Combine all spices for the jerk rub into a large bowl. Add remaining ingredients and toss well to coat all the meat, veg and pineapple chunks evenly in the rub. Cover and allow to marinate in the fridge for 1-2 hours.
- Skewer the veg, pineapple and meat (using metal skewers) alternating between the different colours as you please. Grill over direct heat for 3-4 minutes, then flip and grill for another 3-4 minutes. Top with chopped cilantro.
More Bison on a Stick!
Ingredients
1 x 226 g package Noble Premium Bison Steak Cubes
2 tbsp (30 mL) olive oil
Zest and juice of two limes
2 jalapeño peppers, cut into half-inch pieces (or green bell pepper for a less spicy option!)
Half a red bell pepper, cut into half-inch pieces
1/2 red onion, cut into half inch pieces
1 cup (250 mL) fresh pineapple, chopped into half-inch pieces
1/2 cup (125 mL) chopped cilantro, for garnish
For the Jerk Rub:
1 tsp (5 mL) garlic powder
1 tsp (5 mL) dried thyme leaves
1/2 tsp (2.5 mL) onion powder
1 tsp (5 mL) coconut sugar
1/4 tsp (1 mL) cayenne pepper
1/8 tsp (0.5 mL) ground ginger
1/8 tsp (0.5 mL) allspice
1/8 tsp (0.5 mL) ground cloves
1/8 tsp (0.5 mL) smoked paprika
1/8 tsp (0.5 mL) nutmeg
1/4 tsp (1 mL) salt (more or less to taste)
1/4 tsp (1 mL) red chili flakes (more or less to taste)
Black pepper to taste
