My recommendations for this one: wear an apron and make sure to cut your pieces small enough😅 These bison kebabs are still absolutely giving though. BISON KEBABS✨ Marinade: 1c Olive Oil 1c Soy Sauce 6tbsp Lemon Juice 6tbsp Red Wine Vinegar 7tbsp Worcestershire Sauce 2tbsp Honey 4tbsp Dijon 2tbsp Roasted Garlic Powder Fresh Garlic Cloves Salt Pepper Kebabs: Bison Tenderloin Bell Peppers Red Onions Skewers (if using wooden ones, soak them in water for a minimum of 20 mins but I prefer metal. Use tongs to grab because they will be hot!) Add all marinade ingredients to a bowl and whisk. Taste the marinade as you go to get it to your desired taste! Cut bison into pieces and put into ziplock, then add *almost all of the marinade. Try your best to take as much air out of the ziplock as you can and then zip. Place in fridge to marinate for as long as you can— minimum 1hr but longer (3+ hours) is so much better! Reserve some of the marinade to baste the meat with while it’s cooking in the oven or on the grill :) While the meat is marinating, cut the onions and bell peppers into big pieces and set aside and turn your oven or grill on to 425 degrees. Now it’s time to assemble however you wish ✨ I like to do onion-bell pepper-meat but any order works :) I typically don’t put more than 5 pieces of meat per kebab!!! Once they are all assembled, pour the remaining marinade *that was in the bag with the raw meat* over the skewers so that the veggies get soaked in the marinade too. Place in oven or on grill! Half way through cooking pour some of the marinade that was reserved in the beginning over the kebabs and then flip and pour the rest. The meat will take about 10 minutes depending on the size of your pieces and your desired meat temp! The inside should be 140-145 but do you :) Serve!!!!!!! If cooking in the oven— put foil down on a baking sheet and put the kebabs on the foil. I prefer grilling them but grill daddy wasn’t around all day 😭😂🥲 #kebabrecipe #summerrecipe #summerdinner