Bison Steak and Vegetable Kabobs with Couscous Vegetable Salad

Bison Steak and Vegetable Kabobs
3 High Plains 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
1 8 oz. package baby Portobello mushrooms, washed and drained
½ cup extra-virgin olive oil
¼ cup red wine vinegar
1 T. granulated garlic
1 T. cracked black pepper
1 T. dried oregano
1 T. dried basil
1 tsp. dried thyme
2 tsp. sea salt

10-12 wooden skewers soaked in water

Preheat grill on high for 5-10 minutes.

Thaw and cut bison sirloin steaks into 1 inch pieces, place in bowl and set aside.

To make the marinade, combine the rest of the ingredients in a large bowl and toss to coat vegetables. Assemble vegetable skewers first by using soaked wooden skewers and alternating the types of vegetables. Keep assembling until all vegetables are gone.

Add bison sirloin cubes to remaining marinade left over in the mixing bowl and toss to coat. Assemble bison skewers with sirloin steak cubes and remaining soaked skewers.

Place vegetable skewers on the well-heated grill 2-3 minutes before adding the bison skewers because they take longer to cook. Turn vegetable skewers once and then add bison skewers to the grill. Cook for about 3-4, turn bison skewers and cook an additional 3-4 minutes or until done. 8-11 minutes total cooking time.

Couscous and Vegetable Salad
3 cups cooked couscous, follow package directions and cool
1 small butternut squash, peeled, diced into ½? pieces
3 tablespoons extra-virgin olive oil
Salt and pepper to taste
6 oz container of grape tomatoes, de-stemmed
1 cup diced red, yellow and green bell peppers
½ cup diced green onion
¼ cup extra-virgin olive oil
Juice from a medium orange

Preheat oven to 400° F.

Toss diced butternut squash with 3 tablespoons olive oil and sprinkle with salt and pepper. Roast in preheated oven for 20 minutes on a sheet pan. Turn squash over, add grape tomatoes. Continue to roast until soft and golden brown, about 20 minutes longer. NOTE: Can be made 4 hours ahead. Let stand at room temperature.

Combine all ingredients in mixing bowl and toss. Chill for 4 hrs and serve. Can be made 1 day ahead. Mix well before serving.