This recipe is inspired by the book “The Sioux Chef’s Indigenous Kitchen” by Sean Sherman. We have made adjustments using our favorite SweetGrass Trading Co. products.
This recipe is from Mikee Willard and his son Darius Willard of the Northern Cheyenne tribe in Montana, and members of the Tatanka food truck team. The skewers can be garnished with Wojape or a sauce of stewed wild plums. Serves 4 to 6.
Heat coals or a gas grill for direct heat. Brush bison with 1 tablespoon olive oil and sprinkle with the sumac and smoked salt. Brush the corn, turnips and squash with remaining oil. Thread the emat, sweet corn, turnips and squash alternately on 4-6 skewers. Sprinkle with additional sumac and smoked salt.
Grill skewers about 4-6 inches from the heat, turning frequently, until the bison is no longer pink in the center, about 15-20 minutes. Served with Wojape drizzed on top.
Ingredients
Directions
Heat coals or a gas grill for direct heat. Brush bison with 1 tablespoon olive oil and sprinkle with the sumac and smoked salt. Brush the corn, turnips and squash with remaining oil. Thread the emat, sweet corn, turnips and squash alternately on 4-6 skewers. Sprinkle with additional sumac and smoked salt.
Grill skewers about 4-6 inches from the heat, turning frequently, until the bison is no longer pink in the center, about 15-20 minutes. Served with Wojape drizzed on top.