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Grilled Bison Rib Eye Kabobs

1

20

Hickory

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

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  • 3 Tablespoon Traeger Prime Rib Rub

  • 3 Tablespoon Rosemary, finely chopped

  • 2 Teaspoon salt

  • 2 Tablespoon pepper

  • 4 Clove garlic, minced

  • 3 Pound bison rib-eye, trimmed and cut into 1-1/4 inch cubes

  • 1

    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.

    • 3 Tablespoon Traeger Prime Rib Rub

    • 3 Tablespoon Rosemary, finely chopped

    • 2 Teaspoon salt

    • 2 Tablespoon pepper

    • 4 Clove garlic, minced

    • 3 Pound bison rib-eye, trimmed and cut into 1-1/4 inch cubes

  • 2

    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.
  • 3

    Thread bison pieces on a skewer and set aside.
  • 4

    When ready to cook, set the Traeger to 375℉ and preheat, lid closed for 15 minutes.

    375 ˚F

  • 5

    Place kabobs directly on the grill grate and cook for 8-10 minutes per side or until internal temperature reaches 135℉ for medium-rare.

    375 ˚F

    135 ˚F

  • 6

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

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