Bison Sirloin Steak And Vegetable Kabobs With Couscous Salad Recipes

SEA-AND-SHORE BISON KABOBS WITH MEDITERRANEAN COUSCOUS SALAD RECIPE

Steps:

• 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 ¼-inch between pieces.
• On eight 10-inch skewers, alternately thread bison sirloin steak pieces, mushrooms, and bell pepper, leaving ¼-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.