The herd at Pencil Bison Ranch in Urbana has a heritage that can be traced to Custer State Park in the beautiful Black Hills of South Dakota — a lineage that owners Megan and Jeb Pencil say is historically known to produce high-quality bison. Available at the ranch store (by appointment) and at various farmers markets around Dayton.
Mix ingredients for marinade (tomato juice through garlic powder) in a medium bowl. Add bison meat and marinate in refrigerator for 24 to 48 hours. The longer it marinates, the more flavor the bison will absorb.
Soak wooden skewers in water for 10 minutes. Preheat grill. Alternate skewering one piece of bison and one grape tomato (leaving room for olives and pickle spears once the skewers come off the grill). Place skewers on the grill until steak is cooked medium rare, about 3 to 5 minutes, flipping halfway through. Make sure the internal temperature reaches a minimum of 145 F.
Remove from grill and add pickles and green olives to each skewer. Makes about 8 kabobs.
Per serving: 233 calories, 8 grams fat (2 grams saturated fat), 11 grams total carbohydrates, 2 grams fiber, 27 grams protein.
