Bison & Veggie Kebabs with Tzatziki Sauce
Bison & Veggie Kebabs with Tzatziki Sauce
Serves: Makes 5 kebabs
INGREDIENTS:
Bison & Veggie Kebabs
- 1 lb bison stew meat
- 1 pint cherry tomatoes
- 4 spring onions, including green ends
- 4 cloves garlic, roughly chopped
- 1 tbs Dijon mustard
- 1 lemon, juiced
- 1 small bunch tender herbs such as cilantro, parsley, or basil, ½ roughly chopped
- ½ tsp red pepper flakes
- 1/3 cup olive oil
- 1 tsp kosher salt
- ½ tsp black pepper
- pita bread for serving
Tzatziki Sauce
- 1 cup whole milk Greek yogurt
- ½ locally grown cucumber
- 1 lemon, zested
- 1 clove garlic, minced
- 1 tbs minced fresh dill
- kosher salt
- black pepper
PREPARATION:
Bison Kebabs
Plan to marinate the kebab meat 8-24 hours in advance of grilling. Begin the marinade by placing the garlic, dijon, lemon juice, red pepper flakes, salt, and pepper in a medium bowl and whisking to combine. Continue whisking while slowly pouring in the olive oil. Once the marinade is emulsified, roughly chop 1 of the spring onions, green ends included, and place in the bowl along with the chopped herbs. Add the bison stew meat and toss
until fully covered in the marinade. Store the bowl of kebab meat in the refrigerator until ready to use.
Chop the remaining spring onions into 1-inch pieces, reserving the remaining green ends for later use. Build your kebab skewers by adding 1 piece of bison stew meat, followed by 1 cherry tomato and 1 piece of onion. Repeat until all of the kebab skewers are built. Prepare a charcoal grill for the kebabs to cook over direct heat. Alternatively, warm a gas grill to high heat. Place the skewers over direct heat and cook for 5-6 minutes total, rotating twice to ensure all sides receive a good char. Remove to a platter and serve alongside pita bread and tzatziki sauce.
Tzatziki Sauce
Slice the cucumber in half, lengthwise, and use a spoon to remove any seeds. Grate seeded cucumber on a box grater and place grated cucumber in a paper towel, two towels thick. Wrap the paper towels around the
cucumber and squeeze over the sink, removing as much water from the cucumber as possible. Place drained cucumber in a bowl and add the yogurt, 1 tsp lemon zest, the juice from the lemon, minced garlic, the dill, ⅛ tsp salt and ⅛ tsp black pepper. Mix until well blended. Taste and add additional salt and pepper if preferred. Serve alongside bison kebabs and pita bread
From Season 6, Episode 4