Best 5 Sea And Shore Bison Kabobs With Mediterranean Couscous Salad Recipes

Discover a culinary journey that harmonizes the flavors of the sea and shore with our delectable recipe for "Sea and Shore Bison Kabobs with Mediterranean Couscous Salad." Embark on a taste adventure where succulent bison tenderloins, wild-caught shrimp, and tender scallops grace the skewers, kissed by the smoky essence of the grill. The Mediterranean couscous salad, an enchanting blend of fluffy couscous, vibrant vegetables, and tangy dressing, serves as a delightful accompaniment, completing this exquisite meal.

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BISON SIRLOIN STEAK AND VEGETABLE KABOBS WITH COUSCOUS SALAD

Bison Sirloin Steak and Vegetable Kabobs with Couscous salad image

Provided by Food Network

Categories main-dish

Time 1h15m

Yield 4 Servings

Number Of Ingredients 21

Ingredients

3 (6 oz.) Bison Sirloin Steaks, cut into 1 inch pieces
1 red pepper, cut into 1 inch pieces
1 yellow pepper, cut into 1 inch pieces
1 green pepper, cut into 1 inch pieces
1 red onion, cut into 1 inch pieces
¼ cup extra-virgin olive oil
¼ cup red wine vinegar
1 tablespoon granulated garlic
1 tablespoon cracked black pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
2 teaspoons sea salt
10-12 wood skewers soaked in water
3 cups cooked couscous, follow package directions and cool
1 small butternut squash, peeled, diced into ½ inch pieces
1 tablespoon extra-virgin olive oil
Salt and pepper to taste
1 (6 oz.) container of grape tomatoes, de-stemmed
1 cup red, yellow and green bell peppers, diced
½ cup green onion, diced
Juice from one medium orange

Steps:

Preheat grill on high for 5-10 minutes.
Thaw and cut bison sirloin steaks into 1 inch pieces, place in bowl and set aside.
In large bowl combine olive oil, vinegar, garlic, black pepper, oregano, basil, thyme and seal salt to make marinade. Add vegetables to marinade and toss to coat. Assemble vegetable skewers, alternating vegetables. Continue until all vegetables are gone.
Add bison sirloin to remaining marinade left over in the mixing bowl and toss to coat. Assemble bison skewers with remaining skewers.
Place vegetable skewers on the well-heated grill 2-3 minutes before adding the bison skewers, they will take longer to cook.
Turn vegetable skewers over once and then add bison skewers to the grill. Cook for about 3-4 minutes, turn bison skewers and cook an additional 3-4 minutes or until done (8-11 minutes total cooking time).
Preheat oven to 400°F.
Toss butternut squash with 1 tablespoon olive oil and sprinkle with salt and pepper.
Roast in preheated oven for 20 minutes on a sheet pan.
Turn squash over, add tomatoes. Continue to roast until soft and golden brown, about 20 minutes more.
Combine prepared couscous and remaining ingredients in mixing bowl and toss. Chill for 4 hours and serve.

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

Sea-and-Shore Bison Kabobs with Mediterranean Couscous Salad Recipe image

Like gourmet surf and turf, these bison kabobs are prepared with scallops, mushrooms, and bell peppers. A side of Greek-inspired couscous is also served.

Provided by Naomi Hall

Categories BBQ & Grilled

Time 58m

Yield 8

Number Of Ingredients 20

Ingredients

3 tbsp olive oil
3 tbsp lemon juice
1 tsp finely shredded lemon zest
4 cloves minced garlic
1 tsp salt
1 tsp crushed dried thyme
16 large (fresh or frozen) sea scallops
16 cherry tomatoes
1 medium halved lengthwise and sliced ½ inch thick zucchini
6 oz cut into 1½ inch pieces bison sirloin steak
16 small button mushrooms
1 medium (green or red), cut into 1 inch pieces bell pepper
Mediterranean Couscous Salad:
14½ oz chicken broth
1¼ cups quick cooking couscous
1 medium seeded and chopped tomato
1 cup seeded, chopped cucumber
¼ cup sliced green onion
¼ cup crumbled feta cheese
½ cup greek vinaigrette salad dressing

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.

Nutrition Facts : Carbohydrate 31.66g, Cholesterol 41.50mg, Fat 18.44g, Fiber 2.92g, Protein 21.03g, SaturatedFat 4.41g, ServingSize 8.00, Sodium 741.53mg, Sugar 0.00, UnsaturatedFat 7.90g

SEA-AND-SHORE BISON KABOBS WITH MEDITERRANEAN COUSCOUS SALAD

Sea-and-Shore Bison Kabobs with Mediterranean Couscous Salad image

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.

Provided by The Bison Council

Categories The Bison Council

Time 1h13m

Yield 8

Number Of Ingredients 19

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 each 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

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 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.

Nutrition Facts : Calories 376.3 calories, Carbohydrate 28.3 g, Cholesterol 73.8 mg, Fat 14.7 g, Fiber 2.9 g, Protein 32.3 g, SaturatedFat 3.2 g, Sodium 910.8 mg, Sugar 3.1 g

SEA-AND-SHORE BISON KABOBS WITH MEDITERRANEAN COUSCOUS SALAD

Sea-and-Shore Bison Kabobs with Mediterranean Couscous Salad image

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.

Provided by The Bison Council

Categories The Bison Council

Time 1h13m

Yield 8

Number Of Ingredients 19

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 each 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

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 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.

Nutrition Facts : Calories 376.3 calories, Carbohydrate 28.3 g, Cholesterol 73.8 mg, Fat 14.7 g, Fiber 2.9 g, Protein 32.3 g, SaturatedFat 3.2 g, Sodium 910.8 mg, Sugar 3.1 g

MEDITERRANEAN COUSCOUS SALAD

Mediterranean Couscous Salad image

A gorgeous light side dish which goes fabulously with a piece of grilled chicken or fish! Also great for picnics as it's best warm or room temp. You could add some corn kernels, maybe toasted pine nuts? Anchovies? Aussie tbsp used (20ml).

Provided by Chickee

Categories Vegan

Time 16m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 cup couscous
1 cup hot vegetable stock or 1 cup chicken stock
12 kalamata olives, sliced
1/2 large red capsicum, diced small
2 tomatoes, seeded and diced small
1 small head of broccoli
2 tablespoons chopped mint
2 tablespoons chopped coriander or 2 tablespoons parsley
3 shallots, sliced fine
60 ml balsamic vinegar
30 ml lemon juice
2 large garlic cloves, minced

Steps:

Mix couscous and stock in a bowl which has a lid, let stand uncovered.
Meanwhile, mix olives, capsicum, tomatoes herbs and shallots together in a bowl.
Mix balsamic, lemon juice and garlic.
Pour 1/3 of dressing over vegetables, mix well.
Chop the broccoli into small florets about 1/2 inch wide. Cut the stalk into small pieces (about the size of a corn kernel. You want most things to be the same size in this salad.).
By now the couscous should be almost ready.
Add the broccoli to the couscous and put the lid on loosely.
Microwave for 1 minute.
Add to the salad mix and toss.
Pour over 1/2 the remaining dressing, toss, add the remaining dressing, toss well.
Serve whilst still warm.

Nutrition Facts : Calories 263, Fat 2.5, SaturatedFat 0.3, Sodium 176.4, Carbohydrate 52.2, Fiber 8, Sugar 5.3, Protein 11.3

Tips:

For the best flavor, use high-quality bison meat. Look for meat that is a deep red color and has a fine grain.
If you can't find bison meat, you can substitute beef or lamb.
Make sure to marinate the bison kabobs for at least 30 minutes before grilling. This will help to tenderize the meat and infuse it with flavor.
When grilling the kabobs, cook them over medium heat for about 10 minutes per side, or until the meat is cooked to your desired doneness.
Serve the bison kabobs with the Mediterranean couscous salad for a complete and flavorful meal.

Conclusion:

Bison kabobs are a delicious and healthy way to enjoy this lean protein. They are perfect for a summer cookout or party, and can be served with a variety of sides. The Mediterranean couscous salad is a great option, as it is light and refreshing and complements the rich flavor of the bison.