Wild Idea Buffalo Recipe of the Week – Wild Idea Buffalo Kabobs

June 18, 2014 at 5:36 AM | Posted in Wild Idea Buffalo | Leave a comment
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It’s Prime Time Grilling Season and a perfect time for the Wild Idea Buffalo Recipe of the Week – Wild Idea Buffalo Kabobs! Let the neighbors get a whiff of this on the grill! The link to Wild idea Buffalo is at the end of the post.

Wild Idea Buffalo KabobsWild Idea Buffalo Kabobs
By: Jill O’Brien

Wild Idea Buffalo Kabobs (serves 4)

Summer is here & it’s time to grill. You’ll love this easy to prepare and grill Buffalo Kabob recipe. The key is to have a few no-fuss ingredients on hand. If you do not have these ingredients, they are readily available at your local grocery store. Buffalo Kabobs make a beautiful plate and tastes delicious! Vegetables are suggestions, so feel free to change to the vegetables you like or already have in your refrigerator.

Kabob Ingredients:

1 – 12 oz. Buffalo Round Heel Steak, cut into 12 pieces
2 – duo colored bell peppers, cut into meat size pieces
1 – large onion, quartered & separated
12 – cherry tomatoes
wooden skewers, soaked in water

Marinade Ingredients:

¾ – cup lime infused olive oil (or olive oil, plus zest & juice of a lime)
2 – tablespoons sugar
1 – tablespoon Emeril’s Essence
1 – teaspoon garlic powder
1 – tablespoon black pepper
1 – teaspoon salt


1) Prep steak and vegetables. Place buffalo steak pieces in large baggie and spread vegetables in a single layer on a pan.
2) Mix all marinade ingredients in a blender and flash process to incorporate.
3) Pour ¼ cup of the marinade in bag with the meat, seal bag and massage marinade into meat. Pour remaining marinade over vegetables and toss to coat evenly. Cover vegetables with saran. Allow both to marinade for 4 to 24 hours. Turn or toss half way through marinade process. Allow meat and vegetables to rest at room temperature for two hours before proceeding. *I prefer marinating for a longer time period, so the marinade flavors are fully absorbed.
4) Remove steak from marinade and shake off excess. Thread skewers with meat and vegetables, rotating veggies and meat.
5) Turn gas grill to high heat, and heat to 500°. Place kabobs over high heat, closing lid during grill time. Turn Kabobs every 2 minutes, and grill for 5 to 6 minutes for medium rare.
6) Remove from heat and place on a platter, sprinkle with finishing salt and cover, allowing too rest for 5 minutes.

Serve over a bed of tri-colored Quinoa, for a complete deliciously beautiful meal. Enjoy!







Wild idea Buffalo 12 oz. Round Heel Steak
Wild Idea Buffalo 12 oz. Round Heel Steak

This cut is a favorite of Jill’s, as it’s loaded with flavor and comes from the most tender part of the round. A hidden cut that only skilled artisan butchers are aware of. We’ve cut it into a 12 oz. portion, making it a perfect dinner for two option. Marinade is optional – but not necessary. Rub with a little olive oil, salt and pepper and grill or pan sear. Jill likes to serve this cut on a cutting board with grilled vegetables. Forks are optional!


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