(serves 4-5)

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

And: Blood Orange Aioli

Cooking Process:

1.  Reconstitute the dried peppers.

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.

___________

Browse More:
Bison Recipes
Kabob & Skewer Recipes
Dried Chile Recipes & Techniques