Chili Marinated Bison Kabobs with Citrus Aioli
Makes 4-5 Servings
These kabobs have a nice beefy flavor that fades in and out with the heat of the marinade. Have your guests drizzle on more aioli if they wish to tone down the spice.
INGREDIENTS
- 2.3lbs (1 pack) thawed bison kabobs
- ½ cup fresh cilantro
½ cup fresh parsley - Chilies (we used 1 dried habanero pepper and 1 dried aji pepper)
- ~1 cup peanut oil
- 1 tbs fresh ginger
- ½ cup white wine vinegar
DIRECTIONS
2
Peel the ginger using a spoon (safer) or the back of your knife blade. Slice thinly.
3
Puree (in a food processor or blender) cilantro, parsley, chilies, ginger, and white wine vinegar. Drizzle in peanut oil.
4
Pour over skewers in shallow dish. Cover and marinate for at least an hour in the fridge.
5
Cook the skewers on a cleaned and oiled grill. Bison cooks a little faster than beef as it is lean.
6
Serve with the aoli on the side garnished with blood oranges cut into supremes.