BEEF AND BISON KEBABS

Ingredients

• ​2 cups chopped fresh parsley
• 1 1/4 cups diced shallots
• 1/2 cup canola oil
• 1/4 cup fresh lemon juice
• 5 cloves garlic, chopped
• 2 tsp liquid honey
• 1 tsp Sriracha sauce
• 1/2 tsp salt
• 1/2 tsp freshly ground pepper
• 1 lb (0.5 kg) beef top sirloin steak, cut into 1 1/2 inch cubes
• 1 lb (0.5 kg) bison top sirloin steak, cut into 1 1/2 inch cubes
• 10 bamboo skewers
• 20 bell pepper pieces (1 1/2 inch)
• 10 cherry tomatoes
• 10 red onion pieces (1 1/2 inch)
• 5 mushrooms, halved lengthwise

Directions

1. To prepare marinade, place parsley, shallots, oil, lemon juice, garlic, honey, Sriracha sauce, salt and pepper in a blender; purée until smooth.
2. Divide half of marinade between two large heavy zip-lock plastic bags; refrigerate remaining half of marinade to serve with kebabs.
3. Add beef to one bag and bison to the other bag; squeeze bags to coat meat with marinade. Seal bags and place on a tray. Refrigerate for at least 4 hours or up to 24 hours.
4. Soak skewers in hot water for 30 minutes.
5. Preheat natural gas barbecue on medium heat for 10 - 15 minutes. Remove meat from marinade; discard marinade.
6. Thread meat and vegetables alternately onto soaked skewers.
7. Grill kebabs over medium heat on natural gas barbecue, turning occasionally, until meat is desired doneness and vegetables are tender.
8. Serve kebabs with reserved marinade.