Makes 4 servings. Difficulty
1/2 cup extra virgin olive oil 2 Tablespoon fresh rosemary, chopped 2 large garlic cloves 1/8 teaspoon hot red pepper flakes 1/2 teaspoon salt 3 bison ribeye steaks, trimmed and cut into 1-1/2 inch cubes Olive oil cooking spray 1 medium red onion, quartered
Combine the olive oil, rosemary, garlic, hot red pepper flakes, and salt. Pour into a large zip lock bag. Add the cubed meat. Seal the bag and toss well to coat. Refrigerate for at least 45 minutes or up to 1 day.
If using wood skewers soak in water for about 20 minutes before threading meat onto skewers.
Prepare the grill.
Remove the bison from the marinade, (discarding any leftover marinade). Thread the meat onto skewers alternating with the red onion. Spray skewers on all sides with olive oil and season lightly with salt and freshly ground black pepper.
Place the skewers onto a grill rack and grill 3 minutes per side (for medium rare) or longer to reach desired doneness. Transfer skewers to a platter and tent with foil. Let rest for at least 5 minutes before serving.