|1 pound||Bison Sirloin|
|2||medium zucchini or yellow squash|
|1||large red bell pepper|
|1||large onion, quartered|
|1/2 cup||low sodium soy sauce|
|1/2 cup||vegetable oil|
|1 cup||dry white wine|
|2 cloves||garlic, minced|
- Cut Bison Sirloin into 1 1/2 inch cubes and place in a glass bowl.
- Combine marinade ingredients and pour over cubed bison. Cover bowl with plastic wrap and marinate refrigerated for 8-24 hours. Or, place cubed bison and marinade in a zippered plastic bag to marinate.
- Cut squash and red bell pepper into 1/2 inch slices. Alternate meat, squash, pepper, onion and mushrooms on each of 8 skewers, ending each skewer with a cherry tomato.
- Grill covered 4-6 inches above medium hot coals for 8-10 minutes, turning occasionally and brushing with the remaining marinade mixture. Serve on a bed of rice.
Per 5 oz. serving of marinated meat: 273 calories; 15.7 g fat; 70 mg cholesterol; 546 mg sodium.