Tasty Recipes Sea-and-Shore Bison Kabobs with Mediterranean Couscous Salad

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Sea-and-Shore Bison Kabobs with Mediterranean Couscous Salad

"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."

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
• Mediterranean Couscous Salad:
• 1 (14.5 ounce) can chicken broth
• 1 1/4 cups quick-cooking couscous
• 1 medium tomato, seeded and chopped
• 1 cup seeded, chopped cucumber
• 1/4 cup sliced green onion
• 1/4 cup crumbled feta cheese
• 1/2 cup Greek vinaigrette salad dressing

Instructions :

Prep : 50M	Cook : 8M	Ready in : 1H13M

• 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.

Notes :

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

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