Sea-and-Shore Bison Kabobs with Mediterranean Couscous Salad
3 tablespoons olive oil
3 tablespoons lemon juice
1 teaspoon finely shredded lemon zest
4 cloves garlic
1 teaspoon salt
1 teaspoon dried thyme
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
¼ cup sliced green onion
¼ cup crumbled feta cheese
½ cup Greek vinaigrette salad dressing
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.
There are no reviews for this recipe yet, use a form below to write your review