Ingredients
3tbspolive oil
3tbsplemon juice
1tsplemon zest,finely shredded
4clovesgarlic,minced
1tspsalt
1tspdried thyme,crushed
16largesea scallops,(fresh or frozen)
16cherry tomatoes
1mediumzucchini,halved lengthwise and sliced ½ inch thick
6ozbison sirloin steak,cut into 1½ inch pieces
16smallbutton mushrooms
1mediumbell pepper,(green or red), cut into 1 inch pieces
14½ozchicken broth
1¼cupsquick cooking couscous
1mediumtomato,seeded and chopped
1cupcucumber,seeded, chopped
¼cupgreen onion,sliced
¼cupfeta cheese,crumbled
½cupgreek vinaigrette salad dressing
Preparation
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.
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.
