Better Nutrition June 2020

make it!
Bison Antipasto Skewers with Pesto Dipping Sauce
Serves 8
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.
2 Tbs. olive oil
1 Tbs. red wine vinegar
1 clove garlic, finely minced
¾ lb. trimmed bison steak
2 6-oz. jars marinated artichoke
pieces, drained
3 cups grape tomatoes (24
tomatoes)
Cooking spray
¼ tsp. salt
¼ tsp. freshly ground black
pepper
½ 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.
Per serving: 220 cal; 12g prot;
17g total fat (2.5g sat fat); 8g carb;
30mg chol; 470mg sod; 2g fiber;
1g sugar
Recipe courtesy of The Bison Council
(bisoncouncil.com).
Photo: adobestock.com
JUNE 2020 • 45