Healthy Summer Grilling with Bison Meat

By Staff
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Bison meat is healthy and a guaranteed hit at your next cookout!

Sponsored by Dr. King’s Carolina Bison

Summer’s here and it’s a perfect time to plan an outdoor party with family and friends! For some, the word “party” means overindulging in unhealthy foods, but let’s revise that idea: Enjoy delicious foods that are also healthy!

Photo by Adobe Stock/luckybusiness

With the same amount of protein as beef, bison has fewer calories than beef, pork, chicken, or turkey. In comparison to those meats, bison is also the highest in iron and the lowest in total fat, even compared to salmon.

Often called “the original red meat” of North America, bison traveled in enormous herds of 50,000 to 100,000 animals that freely roamed from Canada to Mexico. Relied upon by the Native Americans as their main food source, buffalo were hunted almost to extinction in the 1800s by European settlers. Thankfully, people have rediscovered the health benefits of bison meat, and there’s a growing interest in stewarding these magnificent creatures among ranchers!

For your next outdoor party, the Bison Kabob recipe by Chef Greg of Dr. King’s Carolina Bison is sure to please. The recipe may be adapted to your favorite way of preparing for a summer party. You can grill these hearty crowd-pleasing kabobs outside or, if Mother Nature doesn’t cooperate, you can broil them in your oven.

Photo courtesy of Dr. King’s Carolina Bison

Bison Kabobs


For the kabobs

  • 1 pound Carolina Bison Sirloin
  • 1/2 sweet yellow onion
  • 2 green bell peppers
  • 1 pint white, medium-sized mushrooms
  • 1 pint cherry tomatoes
  • Sea salt, to taste
  • Black pepper, ground

For the marinade

  • 1/2 cup orange juice
  • 1/2 cup soy sauce
  • 1/2 cup brown sugar
  • 10 cloves garlic, minced
  • 1 tablespoon ginger, minced


  1. Soak 8 wooden skewers in water to prevent the wood from burning.
  2. Combine all marinade ingredients in a small saucepot. Stir as you bring to a simmer over medium heat. Once it reaches a simmer, remove from heat and let sit until it cools.
  3. Slice the sirloin into 1-inch cubes. Slice the onion and peppers into slices that match the size of the sirloin cubes.
  4. Take a very large zip-close bag and load it with the sirloin, peppers, onions, mushrooms, and cooled marinade. Marinate in the refrigerator for 2 hours, turning every 30 minutes.
  5. Load the skewers by alternating between the marinated sirloin and vegetables as well as the cherry tomatoes. Sprinkle salt and pepper over ingredients.
  6. Grill over medium charcoal or gas grill. Turn frequently until the meat reaches an internal temperature of 145 degrees Fahrenheit (medium doneness). (If broiling, set the broiler rack 6 inches below flame. Broil on each side for approximately 5 minutes until the meat reaches an internal temperature of 145 degrees Fahrenheit.)