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High Plains Bison

Sea-And-Shore Kabobs with Mediterranean Couscous Salad

A refreshing way to serve sirloin and scallops. Grilling with vegetables on skewers allows the flavors to mix; serving with couscous adds a finishing Mediterranean touch.
Prep Time50 mins
Cook Time10 mins
Total Time1 hr
Servings: 8


  • 3 (6 oz.) packages bison sirloin steak, cut into 1½ inch pieces
  • 3 tbsp olive oil
  • 3 tbsp lemon juice
  • 1 tsp finely shredded lemon zest
  • 4 cloves garlic, minced
  • 1 tsp salt
  • 1 tsp dried thyme, crushed
  • 1 lb large fresh or frozen sea scallops
  • 16 cherry tomatoes
  • 1 medium zucchini, halved lengthwise, and sliced ½ inch thick
  • 16 small whole or halved large button mushrooms
  • 1 medium green or red bell pepper, cut into 1 inch pieces
  • 14 1/2 oz can chicken broth
  • 1 1/4 cup quick-cooking couscous
  • 1 medium tomato, seeded and chopped
  • 1 cup cucumber, seeded and chopped
  • 1/4 cup sliced green onion
  • 1/4 cup crumbled feta cheese
  • 1/2 cup bottled Greek vinaigrette salad dressing


Sea-and-Shore Kabobs

  • 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.