DOUBLE THE MEAT, DOUBLE THE FLAVOUR

Our Beef and Bison Kebabs are sure to be a summertime hit

Makes: 10

■ 2 cups (500 mL) chopped fresh parsley

■ 1 1/4 cups (310 mL) diced shallots

■ 1/2 cup (125 mL) canola oil 1/4 cup (60 mL) fresh lemon juice

■ 5 cloves garlic, chopped

■ 2 tsp (10 mL) liquid honey

■ 1 tsp (5 mL) Sriracha sauce 1/2 tsp (2.5 mL) salt

■ 1/2 tsp (2.5 mL) freshly ground pepper

■ 1 lb (454 g) beef top sirloin steak, cut into 1 1/2-inch (4-cm) cubes

■ 1 lb (454 g) bison top sirloin steak, cut into 1 1/2-inch (4-cm) cubes

■ 10 bamboo skewers

■ 20 bell pepper pieces (1 1/2 inch/4 cm)

■ 10 cherry tomatoes

■ 10 red onion pieces (1 1/2 inch/4 cm)

■ 5 mushrooms, halved lengthwise

1. To prepare marinade, place parsley, shallots, oil, lemon juice, garlic, honey, Sriracha sauce, salt and pepper in a blender; purée until smooth.

2. Divide marinade in half. Refrigerate one half to serve with the kebabs. Divide remaining marinade between two large heavy zip-lock plastic bags.

3. Add beef to one bag and bison to the other bag; squeeze bags to coat meat with marinade. Seal bags and place on a tray. Refrigerate for at least 4 hours or up to 24 hours.

4. Soak skewers in hot water for 30 minutes.

5. Remove meat from marinade; discard marinade.

6. Thread meat and vegetables alternately onto soaked skewers.

7. Grill kebabs over medium heat on barbecue, turning occasionally, until meat is desired doneness and vegetables are tender.

8. Serve kebabs with reserved marinade.