South Dakota Grilled Peach & Bison Kebabs

Introduction

Grilled Peach and Bison Kebabs bring the flavors of South Dakota to life with sweet peaches, tender bison, and a caramelized honey glaze – all perfectly grilled over an open flame. Using only the Arteflame Grill, we’ll lock in meat juices with a 1,000°F sear and then reverse sear to perfection on the griddle cooktop. Pair it with fresh sides and bold wines for a showstopper dish that tastes as great as it looks.

Ingredients

• 1.5 lbs bison steak, cut into 1.5” cubes
• 3 fresh peaches, pitted and cut into thick wedges
• 2 tbsp honey
• 2 tbsp melted butter
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tsp salt
• 1/2 tsp ground pepper
• 1 tsp finely chopped fresh rosemary
• Wooden or metal skewers

Instructions

Step 1: Fire up the Arteflame Grill

1. Lay 3 paper napkins flat and drizzle with vegetable oil.
2. Place the napkins inside the center fire area of your Arteflame grill.
3. Stack dry firewood on top of the napkins.
4. Light the paper using a match or lighter and allow the fire to catch.
5. Let the grill heat up for about 20 minutes until the center grate is over 1,000˚F and the flat cooktop is hot enough to sizzle water.

Step 2: Prepare the glaze

1. In a small bowl, mix together melted butter, honey, Dijon mustard, apple cider vinegar, rosemary, salt and pepper to create the glaze.

Step 3: Assemble the kebabs

1. Thread bison cubes and peach slices alternately onto skewers.
2. Brush the kebabs generously with the glaze mixture.

Step 4: Sear the bison

1. Place the kebabs, meat side down, on the center grill grate to sear at high heat for about 1 minute per side to lock in juices.

Step 5: Finish cooking on the griddle

1. Move the seared kebabs to the flat cooktop griddle closer to the outer edge to finish cooking over medium heat.
2. Continue rotating and glazing occasionally for 6–10 more minutes, or until internal temperature of the bison reaches 15˚F below desired doneness.
3. Remove from heat and let rest; carryover cooking will bring the bison to perfect temperature.

Tips

• Use thicker peach slices so they hold firm during grilling and don’t break apart.
• Melt butter directly on the griddle for finishing glazes or dipping sauces.
• Use rosemary sparingly—its bold flavor complements the gamey bison but can overwhelm quickly.
• If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.
• Always rest the skewers after grilling to redistribute meat juices uniformly.

Variations

1. Sweet Heat Skewers: Add 1/2 tsp cayenne pepper to the glaze for a spicy-sweet twist that pairs beautifully with grilled peaches.
2. Berry Glaze Bison: Replace honey with blackberry jam and add balsamic vinegar for a rich, fruity glaze with tang.
3. Tropical Kebabs: Swap peaches for pineapple and use a glaze made with coconut milk, lime juice, and chili flakes.
4. Smoky BBQ Kebabs: Use a hickory-flavored BBQ sauce as glaze and add bell peppers to the skewers for extra color and flavor.
5. Maple Sage Skewers: Use maple syrup in place of honey and stir in finely chopped sage for an earthy sweetness perfect for fall grilling.

Best pairings

• Grilled asparagus or sweet corn on the Arteflame griddle
• Wild rice or quinoa salad with herbs and lemon
• A glass of medium-bodied red wine like Zinfandel or Merlot
• Charred sourdough bread with compound herb butter
• Fresh berry salad with mint and honey drizzle

Conclusion

These South Dakota-inspired Grilled Peach and Bison Kebabs showcase how the Arteflame Grill creates the ultimate grilling experience: smoky flavor, perfect sear, juicy meat, and minimal cleanup. Whether you're impressing guests or treating your family to something special, these kebabs hit all the right notes of sweet, savory, and smoky.