Persian Bison Shish Kebabs with Rhubarb Chutney
Prep Time: 15 minutes | Cook Time: 10-12 minutes (plus 15 minutes for the chutney) | Total Time: 25-27 minutes | Serves: 4-6
Created By: Maddie & Kiki, Canada's Favourite Female Grillmasters
Who doesn't love shish kebabs on the grill! Our Persian Bison Shish Kebabs are the perfect summer food - especially early summer when the garden and markets are full of rhubarb! The tangy taste goes perfectly with bison steak marinated in our spiced yogurt. You can use our Round Steak for this (perfect for marinating), or substitute Noble Premium Bison Striploin or Top Sirloin - DELISH!!
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Directions
- Mix the saffron threads with the water, and allow to sit for 5-10 minutes. Mix the yogurt with the oil, garlic, lemon zest, spices and chives. Season to taste with salt and pepper. Add the saffron mixture and stir thoroughly.
- Cut the steaks into large cubes. Add to the yogurt mixture, and stir to thoroughly coat. Cover, and refrigerate for 3-4 hours, or overnight.
- To make the chutney: add all the ingredients except the mint to a pan, and bring to a low simmer. Simmer for 15-18 minutes, and allow to cool before transferring to a blender. Blend until smooth. Stir in the chopped mint. Refrigerate until ready to use.
- Preheat grill to high heat (450-500°F). Allow to preheat for 10-12 minutes so the kebabs won’t stick to the grill. Skewer the bison pieces on large metal skewers. Grill for 5-6 minutes per side, using a meat thermometer to cook to your preferred level of doneness. For best results, do not cooked past medium.
- Allow the hish kebabs to rest for 5-8 minutes before serving alongside the chutney, and fresh lemon slices. Garnish with chopped chives.
More Great Flavours!
Ingredients
2x 226g (8oz) Noble Premium Bison Striploin Steaks
1 cup (250 mL) Plain Greek Yogurt
2 tbsp (30 mL) avocado oil
1/2 tsp (2.5 mL) saffron threads
1 tbsp (15 mL) hot water
4-5 cloves garlic, finely minced
Zest of one lemon
1 tsp (5 mL) onion powder
1/4 tsp (1.25 mL) turmeric
1/4 tsp (1.25 mL) cayenne pepper
1 tbsp (15 mL) chopped chives
Salt and pepper to taste
For the Rhubarb Chutney:
1 cup fresh rhubarb, chopped
1 small red onion, chopped
1/2 cup (125 mL) apple cider vinegar
1/2 cup (125 mL) maple syrup
1 inch fresh ginger, peeled and minced
1/4 tsp (1.25 mL) cardamom
1/4 tsp (1.25 mL) cinnamon
1/4 tsp (1.25 mL) red pepper flakes
Handful of fresh mint, finely chopped
Salt and pepper to taste
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