Sea-and-Shore Bison Kabobs with Mediterranean Couscous Salad

Sea-and-Shore Bison Kabobs with Mediterranean Couscous Salad

2 Reviews 3 Pics
  • Prep

    50 m
  • Cook

    8 m
  • Ready In

    1 h 13 m
Recipe by  The Bison Council

“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.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  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. On eight 10-inch skewers,* alternately thread scallops, cherry tomatoes, and zucchini, leaving 1/4 inch between pieces.
  3. On eight 10-inch skewers,* alternately thread bison sirloin steak pieces, mushrooms, and bell pepper, leaving 1/4 inch between pieces.
  4. 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.
  5. 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.

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Reviews (2)

Rate This Recipe
Jaana Smith Bauman
1

Jaana Smith Bauman

My family really enjoyed these! (Even my 15 month old!) The bison was for sure the star of the show! Everything grilled up quite nicely with the exception of the scallops. I decided to save a couple dollars and go frozen. This was a mistake! The texture was not great! I'll be buying fresh from now on. Otherwise, even the veggies were great! Use small, whole mushrooms too. They survive the grilling a lot better than cuts quarters/halves of larger ones. The couscous salad had amazing flavor and was wonderful as a left over the next day as well. I'll be making both again! Thank you!

CoOkInGnUt
0

CoOkInGnUt

I really enjoyed the flavors in this recipe. The Bison sure did surprise me as I was nervous about how it would taste. This was very good all the way down to the couscous! Now I was not able to get fresh scallops and that was NOT a great idea to use frozen!! Most of the scallops almost seemed like they was going to fall apart. (yes a few did) They just did not have the texture that fresh has. I would go as far as saying when I make this again cause I will YUMM! I am going to try frozen shrimp if I can not get my hands on fresh next time. This is my third time trying out couscous and this recipe I am finding it so flavorful. Although I did leave out the Feta since I did forget that at the store. I say even if you are skeptical like I was do give this a try I don't think you will be disappointed!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 376 cal
  • 19%
  • Fat
  • 14.7 g
  • 23%
  • Carbs
  • 28.3 g
  • 9%
  • Protein
  • 32.3 g
  • 65%
  • Cholesterol
  • 74 mg
  • 25%
  • Sodium
  • 911 mg
  • 36%

Based on a 2,000 calorie diet

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