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BBQ Bison Cajun Kabobs


  • 1 lb bison sirloin steak, cut into 1 1/2 inch cubes
  • 1/2 cup spicy tomato garden cocktail juice
  • 1 tbsp. Worcestershire Sauce
  • 1 tbsp. lemon juice
  • 2 tbsp. olive oil (additional for basting)
  • 1 clove garlic, minced
  • 1 1/2 tsp Cajun seasoning blend
  • 1/4 tsp dry powdered thyme
  • Red onion, sweet pepper, and fresh pineapple sections as required.


  • In a small bowl, combine the bison cubes with tomato garden cocktail juice, Worcestershire sauce, lemon juice, 2 tbsp. olive oil, Cajun seasoning, and thyme. Transfer combined ingredients into a small plastic freezer bag. Draw off air, seal bag, and refrigerate.
  • Allow bison to marinade in the refrigerator for a minimum of 1 hour, or 4 to 6 hours for more marinade flavor.
  • Drain bison cubes in a sieve, discard marinade. Skewer meat cubes with pieces of red onion and sweet pepper (any combination of colors), and fresh pineapple sections. Note: if using wooden skewers, be sure to first soak them in water for 15 minutes before using.
  • Grill kabobs over low to medium-low heat, turing often. Baste occasionally with additional olive oil. To avoid dry meat, do not cook beyond medium doneness.

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