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Grilled Bison Rib-Eye Kabobs

Difficulty 3/5
|
Prep time 10 mins

Cook time 20 mins
|
Serves 4-6

Hardwood Hickory

Lean, mean and packed with garlic and rosemary flavor. Ditch the usual and try a wild take on kabobs with this bison recipe.

Ingredients

3 lbs BISON RIB-EYE, TRIMMED AND CUT INTO 1 1/4-INCH CUBES

3 Tbsp TRAEGER PRIME RIB RUB

3 TBSP FINELY CHOPPED FRESH ROSEMARY

2 TSP KOSHER SALT

2 TBSP COARSELY GROUND BLACK PEPPER

4 large GARLIC CLOVES, MINCED

Preparation

In a small bowl, mix together Traeger Prime Rib Rub, rosemary, garlic, black pepper and salt. Place bison cubes in a large Ziploc bag and pour in marinade.

Toss bison in marinade to coat the meat well and transfer to the refrigerator for 45 minutes to an hour. Remove bison from marinade draining any excess liquid that has gathered.

Thread bison pieces on a skewer and set aside.

When ready to cook, start the Traeger according to grill instructions. Set the temperature to 375 degrees F and preheat, lid closed, for 10 to 15 minutes.

Place kabobs directly on the grill grate and cook for 8-10 minutes per side or until internal temperature reaches 145 degrees F for medium-rare.

Remove from grill and let rest 5 minutes before serving. Finish with additional chopped herbs if desired. Enjoy!

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