Description
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
- 1 (14.5 ounce) can chicken broth
- 1 ¼ cups quick-cooking couscous
- 1 medium tomato, seeded and chopped
- 1 cup seeded, chopped cucumber
- ¼ cup sliced green onion
- ¼ cup crumbled feta cheese
- ½ cup Greek vinaigrette salad dressing
Prep Time: 50 mins
Cook Time: 8 mins
Total Time: 1 hr 13 mins
Servings: 8