Juicy Teriyaki Bison Skewers (Wyoming Style) | Arteflame

Introduction

There is nothing quite like the aroma of savory soy and ginger hitting hot steel under the open sky. These Wyoming Teriyaki Bison Skewers are a celebration of rustic cooking, blending the rugged, lean flavor of American bison with the sticky, umami-rich sweetness of a classic teriyaki glaze. Whether you are hosting a backyard barbecue or just want a healthy, protein-packed dinner, this dish delivers bold flavors in every bite, evoking memories of campfire feasts with a gourmet twist.

Why This Recipe is a Keeper

This dish strikes the perfect balance between "weeknight quick" and "weekend gourmet." Bison is incredibly nutrient-dense and naturally sweeter than beef, making it the ideal canvas for the salty-sweet marinade. Plus, using the flat-top grill ensures you get that restaurant-quality char without losing any of the precious juices.

Kitchen Wisdom

• Watch the Heat: Bison is much leaner than beef, meaning it cooks faster. Aim for medium-rare (130°F–135°F) to keep it tender; overcooking can make it tough.
• Patience Pays Off: Let the meat sit in the marinade for at least 2 hours. This allows the fresh ginger and garlic to fully penetrate the muscle fibers for maximum flavor.

Easy Swaps

If you are gluten-sensitive, simply swap the soy sauce for Tamari or coconut aminos. Not a fan of zucchini? Whole cremini mushrooms or cherry tomatoes make excellent replacements on the skewer.

Ingredients

The Marinade

• 1/2 cup soy sauce (or tamari for gluten-free)
• 1/4 cup water
• 1/4 cup brown sugar, packed
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon fresh ginger, grated
• 2 cloves garlic, minced
• 1 tablespoon cornstarch (mixed with 1 tbsp cold water, optional for thickening)

The Skewers

• 1.5 lbs bison sirloin or ribeye, cut into 1-inch cubes
• 1 large red bell pepper, cut into 1-inch chunks
• 1 large green bell pepper, cut into 1-inch chunks
• 1 large red onion, cut into 1-inch petals
• 1 medium zucchini, sliced into thick rounds
• 2 tablespoons olive oil (for brushing vegetables)
• Salt and black pepper to taste
• Bamboo skewers (soaked in water for 30 minutes) or metal skewers

Garnish

• 1 tablespoon toasted sesame seeds
• 2 green onions, thinly sliced

Instructions

Step 1: Marinate the Bison

1. In a medium mixing bowl, whisk together the soy sauce, water, brown sugar, rice vinegar, sesame oil, grated ginger, and minced garlic until the sugar has dissolved.
2. Place the cubed bison meat into a resealable plastic bag or a shallow dish. Pour half of the marinade over the meat, reserving the other half for basting later.
3. Seal the bag or cover the dish and refrigerate for at least 30 minutes, though 2 to 4 hours is ideal for maximum flavor absorption.

Step 2: Prepare the Grill and Skewers

1. While the meat marinates, soak your bamboo skewers in water to prevent them from burning on the grill.
2. Fire up your Arteflame grill. Build a fire in the center utilizing charcoal or wood, allowing the flat cooktop griddle to heat up. You want a medium-high heat zone for searing.
3. Assemble the skewers by threading the marinated bison alternately with the red onion, bell peppers, and zucchini. Aim for 4 to 5 pieces of meat per skewer.

Step 3: Grill the Skewers

1. Lightly oil the Arteflame cooktop with vegetable oil or olive oil.
2. Place the skewers directly onto the flat steel griddle. You should hear an immediate sizzle.
3. Cook for about 2-3 minutes per side, rotating carefully to ensure an even sear on all sides.
4. While grilling, brush the skewers generously with the reserved teriyaki marinade. If you prefer a thicker glaze, simmer the reserved marinade with the cornstarch slurry in a small saucepan on the grill surface before brushing.

Step 4: Rest and Serve

1. Cook the bison until it reaches an internal temperature of 130°F to 135°F for medium-rare. Do not overcook, as bison is very lean and can become tough past medium.
2. Remove the skewers from the grill and let them rest for 5 minutes to allow the juices to redistribute.
3. Garnish with toasted sesame seeds and sliced green onions before serving hot.

Tips

Working with game meat requires a slightly different approach than working with domestic beef, primarily due to the fat content. Bison is incredibly lean, which means it cooks significantly faster than beef. The margin for error is smaller; taking your eyes off the grill for even a minute can result in dry meat. To ensure the most tender results, aim for medium-rare to medium doneness. Using an instant-read thermometer is your best bet for accuracy. Furthermore, because the marinade contains sugar, it can caramelize and burn quickly on the high heat of the Arteflame cooktop. Keep the skewers moving and positioned on the medium-heat zones of the griddle rather than directly next to the open center flame. Finally, if you are using wooden skewers, do not skip the soaking step—burning wood adds an acrid taste that can ruin the delicate sweetness of the teriyaki.

Variations

While the classic Wyoming teriyaki profile is a crowd-pleaser, cooking is all about personalization and adapting to what you have on hand. You can easily modify the flavor profile or dietary components of these skewers without losing the essence of the dish. For example, if you prefer a bit of heat to contrast the sweetness, introducing chili flakes or Sriracha into the marinade adds a wonderful kick. Alternatively, you can embrace a tropical twist that pairs surprisingly well with bison. Here are a few ways to switch things up:

• Hawaiian Style: Add chunks of fresh pineapple between the meat and veggies for a burst of acidity and sweetness.
• Spicy Kick: Mix 1 tablespoon of Gochujang (Korean chili paste) or crushed red pepper flakes into the marinade.
• Keto-Friendly: Substitute the brown sugar with a keto-safe sweetener like erythritol and use liquid aminos instead of soy sauce.
• Herbaceous: Add fresh chopped cilantro and lime juice to the marinade for a brighter, citrus-forward flavor profile.
• Mushroom Lover: Swap the zucchini for whole cremini mushrooms to add an earthy depth that complements the bison.

Best pairings

To turn these skewers into a complete feast, you want side dishes that complement the rich, savory flavors of the bison without overpowering them. Since you are already firing up the Arteflame, it makes sense to utilize the rest of the grill surface for your sides. The goal is to balance the meal with textures and flavors—something starchy to soak up the sauce, and something fresh to cut through the richness. A fluffy grain is almost mandatory with teriyaki, but grilled vegetables are equally important to round out the nutritional profile. Consider these excellent options for a well-rounded dinner:

• Grilled Jasmine Rice: Cook rice beforehand and finish it on the flat top with a little garlic butter for a crispy texture.
• Charred Baby Bok Choy: Halve them, brush with sesame oil, and grill until tender-crisp.
• Grilled Corn on the Cob: The natural sweetness of corn pairs beautifully with the teriyaki glaze.
• Asian Cucumber Salad: A cold, vinegar-based salad provides a refreshing crunch and palate cleanser.
• Beverage: A crisp, cold lager or a Pinot Noir, which stands up well to the lean red meat.

Conclusion

Mastering these Wyoming Teriyaki Bison Skewers on your Arteflame grill is more than just preparing a meal; it is about embracing a style of cooking that honors ingredients and the outdoors. The combination of the smoky sear from the plancha and the sweet, savory marinade creates a flavor profile that is truly unforgettable. By choosing bison, you are opting for a healthier, more sustainable protein that brings a unique taste of the American West to your table. Whether you are a seasoned pitmaster or new to the world of flat-top grilling, this recipe is straightforward enough to execute flawlessly yet impressive enough to wow your guests. So, gather your friends, light the fire, and enjoy the process of creating a delicious, nutritious meal under the open sky. Happy grilling!