How To Make Sea-and-Shore Bison Kabobs with Mediterranean Couscous Salad
Like gourmet surf and turf, these bison kabobs are prepared with scallops, mushrooms, and bell peppers. A side of Greek-inspired couscous is also served.
For brush-on, stir together oil, lemon juice, lemon zest, garlic, salt, and thyme in a small bowl; set aside.
Thaw scallops, if frozen. Rinse scallops; pat dry with paper towels.
On eight 10-inch skewers, alternately thread scallops, cherry tomatoes, and zucchini, leaving ¼-inch between pieces.
On eight 10-inch skewers, alternately thread bison sirloin steak pieces, mushrooms, and bell pepper, leaving ¼-inch between pieces.
For gas or charcoal grill, place bison skewers on the rack of a covered grill directly over medium-high heat. Grill for 8 to 10 minutes or until desired doneness, turning once and brushing with brush-on.
Grill scallop skewers beside bison skewers for 5 to 6 minutes or until scallops are opaque, turning once and brushing with brush-on. Serve with Mediterranean Couscous Salad.
Mediterranean Couscous Salad:
Bring broth to boiling in a medium saucepan. Stir in couscous. Cover and remove from heat. Let stand for 5 minutes.
Fluff couscous lightly with a fork. Transfer to a large bowl. Let stand at room temperature for 10 minutes.
Stir in chopped tomato, cucumber, onion, and feta cheese. Toss with vinaigrette.
- Calories: 376.37kcal
- Fat: 18.44g
- Saturated Fat: 4.41g
- Trans Fat: 0.00g
- Monounsaturated Fat: 7.90g
- Polyunsaturated Fat: 4.84g
- Carbohydrates: 31.66g
- Fiber: 2.92g
- Sugar: 4.68g
- Protein: 21.03g
- Cholesterol: 41.50mg
- Sodium: 741.53mg
- Calcium: 61.67mg
- Potassium: 640.32mg
- Iron: 1.72mg
- Vitamin A: 54.49µg
- Vitamin C: 34.14mg
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