Sea-and-Shore Bison Kabobs with Mediterranean Couscous Salad Recipe

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Naomi Published: March 18, 2021 Modified: May 31, 2021

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.

Preparation: 50 minutes
Cooking: 8 minutes
Total: 58 minutes

Serves:

Ingredients

  • 3tbspolive oil
  • 3tbsplemon juice
  • 1tsplemon zest,finely shredded
  • 4clovesgarlic,minced
  • 1tspsalt
  • 1tspdried thyme,crushed
  • 16largesea scallops,(fresh or frozen)
  • 16cherry tomatoes
  • 1mediumzucchini,halved lengthwise and sliced ½ inch thick
  • 6ozbison sirloin steak,cut into 1½ inch pieces
  • 16smallbutton mushrooms
  • 1mediumbell pepper,(green or red), cut into 1 inch pieces

Mediterranean Couscous Salad:

  • 14½ozchicken broth
  • cupsquick cooking couscous
  • 1mediumtomato,seeded and chopped
  • 1cupcucumber,seeded, chopped
  • ¼cupgreen onion,sliced
  • ¼cupfeta cheese,crumbled
  • ½cupgreek vinaigrette salad dressing

Instructions

  1. For brush-on, stir together oil, lemon juice, lemon zest, garlic, salt, and thyme in a small bowl; set aside.

  2. Thaw scallops, if frozen. Rinse scallops; pat dry with paper towels.

  3. On eight 10-inch skewers, alternately thread scallops, cherry tomatoes, and zucchini, leaving ¼-inch between pieces.

  4. On eight 10-inch skewers, alternately thread bison sirloin steak pieces, mushrooms, and bell pepper, leaving ¼-inch between pieces.

  5. 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.

  6. 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:

  1. Bring broth to boiling in a medium saucepan. Stir in couscous. Cover and remove from heat. Let stand for 5 minutes.

  2. Fluff couscous lightly with a fork. Transfer to a large bowl. Let stand at room temperature for 10 minutes.

  3. Stir in chopped tomato, cucumber, onion, and feta cheese. Toss with vinaigrette.

Nutrition

  • 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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