Main Course

Bison Antipasto Skewers with Pesto Dipping Sauce

Chunks of tender marinated bison are the stars in these grilled kebabs. Tasty vegetables and a delicious pesto dipping sauce turn them into a complete meal.Recipe courtesy of The Bison Council (



  • 2 Tbs. olive oil
  • 1 Tbs. red wine vinegar
  • 1 clove garlic, finely minced
  • 3/4 lb. trimmed bison steak
  • 2 6-oz. jars marinated artichoke pieces, drained
  • 3 cups grape tomatoes (24 tomatoes)
  • Cooking spray
  • 1/4 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 1/2 cup prepared basil pesto


1. In medium bowl whisk together oil and vinegar until combined. Stir in garlic.

2. Trim the bison steaks and cut into ¾-inch cubes. Add meat to marinade, and toss to coat. Marinate up to 30 minutes at room temperature or up to 4 hours in refrigerator. Remove meat and discard remaining marinade.

3. Soak 24 6-inch bamboo skewers in water for 10 minutes; drain.

4. Place one piece of artichoke about 2 inches from point of each skewer, then add 1 tomato and 1 piece of meat on end of each skewer. Skewers may be made to this point up to a day ahead and stored in refrigerator in an airtight container.

5. Spray grill or large grill pan with cooking spray and preheat over medium-high heat. Season meat on skewers with salt and pepper. Place skewers on grill, and cook 3–4 minutes for medium-rare, turning once. (Cook skewers in batches if using grill pan.)

6. To serve, arrange skewers on platter with small bowl of pesto sauce for dipping.

Nutrition Information

  • Serving Size 1/8 of recipe
  • Calories 220
  • Carbohydrate Content 8 g
  • Cholesterol Content 30 mg
  • Fat Content 17 g
  • Fiber Content 2 g
  • Protein Content 12 g
  • Saturated Fat Content 2.5 g
  • Sodium Content 470 mg
  • Sugar Content 1 g