Name: Sea-and-Shore Bison Kabobs with Mediterranean Couscous Salad recipe
Ingredients: 3 tablespoons olive oil;3 tablespoons lemon juice;1 teaspoon finely shredded lemon zest;4 cloves garlic, minced;1 teaspoon salt;1 teaspoon dried thyme, crushed;16 large fresh or frozen sea scallops;16 cherry tomatoes;1 medium zucchini, halved lengthwise and sliced 1/2 inch thick;3 (6 ounce) packages bison sirloin steak, cut into 1 1/2-inch pieces;16 small whole or halved large button mushrooms;1 medium green or red bell pepper, cut into 1-inch pieces;1 (14.5 ounce) can chicken broth;1 ¼ cups quick-cooking couscous;1 medium tomato, seeded and chopped;1 cup seeded, chopped cucumber;¼ cup sliced green onion;¼ cup crumbled feta cheese;½ cup Greek vinaigrette salad dressing

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Ingredients

3 tablespoons olive oil 3 tablespoons lemon juice 1 teaspoon finely shredded lemon zest 4 cloves garlic, minced 1 teaspoon salt 1 teaspoon dried thyme, crushed 16 large fresh or frozen sea scallops 16 cherry tomatoes 1 medium zucchini, halved lengthwise and sliced 1/2 inch thick 3 (6 ounce) packages bison sirloin steak, cut into 1 1/2-inch pieces 16 small whole or halved large button mushrooms 1 medium green or red bell pepper, cut into 1-inch pieces 1 (14.5 ounce) can chicken broth 1 ¼ cups quick-cooking couscous 1 medium tomato, seeded and chopped 1 cup seeded, chopped cucumber ¼ cup sliced green onion ¼ cup crumbled feta cheese ½ cup Greek vinaigrette salad dressing

Nutrition Info

376.3 calories carbohydrate: 28.3 g cholesterol: 73.8 mg fat: 14.7 g fiber: 2.9 g protein: 32.3 g saturatedFat: 3.2 g servingSize: - sodium: 910.8 mg sugar: 3.1 g transFat: : - unsaturatedFat: : -

Directions

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 1/4 inch between pieces.
On eight 10-inch skewers,* alternately thread bison sirloin steak pieces, mushrooms, and bell pepper, leaving 1/4 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.

Recipe Yield

8 servings

Recipe Note

Colorful skewers of bison sirloin steak, tender sea scallops, mushrooms, zucchini, and cherry tomatoes are grilled and served with a Greek-inspired couscous salad in this gourmet recipe.

Alternatives to this recipe

Sea-and-Shore Bison Kabobs with Mediterranean Couscous Salad