Sea-and-Shore Bison Kabobs with Mediterranean Couscous Salad

Sea-and-Shore Bison Kabobs with Mediterranean Couscous Salad

2

"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

1 h 13 m servings 376 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 376 kcal
  • 19%
  • Fat:
  • 14.7 g
  • 23%
  • Carbs:
  • 28.3g
  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

  • *If using wooden skewers, soak in water for 30 minutes before grilling.
  • Note: Recipe developed and tested by the Better Homes and Gardens(R) Test Kitchen using High Plains Bison products.

Reviews

2

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 co...

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 ...