1 pound Bison Sirloin
1 medium zucchini or yellow squash
1 large red bell pepper
1 large onion, quartered
8 cherry tomatoes
1/2 cup low sodium soy sauce
1/2 cup vegetable oil
1 cup dry white wine
2 cloves garlic, minced
1 - Cut Bison Sirloin into 1 1/2 inch cubes and place in a glass bowl.
2 - Combine marinade ingredients and pour over cubed Bison.
3 - Cover bowl with plastic wrap and marinate refrigerated for 8-24 hours
4 - Cut squash and red bell pepper into 1/2 inch slices.
5 - Alternate meat, squash, pepper, onion and mushrooms on each of 8 skewers, ending each skewer with a cherry tomato.
6 - Grill covered 4-6 inches above medium hot coals for 8-10 minutes, turning occasionally and brushing with the remaining marinade mixture.
7 - Serve on a bed of rice. Serves 4