Spiced bison kebabs with nutty couscous and a glass of Rioja wine is a blissful combination. Make a mint and yogurt dipping sauce for a complete meal.
For bison kabobs
- 3 tablespoons finely chopped mint
- 3 tablespoons finely chopped cilantro
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 3/4 pound ground bison
- 1 cup whole wheat couscous
- 1 cup water
- 1 tablespoon butter
- 1/2 teaspoon salt
- 1.5 cups fresh cherries (pitted, halved, and roasted in oven until caramelized ~5–10 minutes)
- 1/2 cup raw hazelnuts (toasted in oven ~5–7 minutes)
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
For mint yogurt dipping sauce
- 1/2 cup fat-free Greek yogurt
- 2 tablespoons chopped mint, divided
- 1/2 teaspoon minced garlic
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon brown sugar
- 1 tablespoon water (to thin out if it’s too thick)
- Soak 12 wooden skewers in water for 20 minutes.
- Whisk together yogurt, 2 tablespoons mint, garlic, lemon juice, sugar and water. Cover and chill.
- Pit, halve and place cherries on pan with cooking spray. Roast for 10 min or until carmelized. Roast raw hazelnuts and let it cool for 15 minutes. When cool, roughly chop with knife.
- Prepare whole wheat couscous (use Trader Joes – it’s delish) according to box. Mix in cooled roasted cherries, leftover chiffonated mint from the yogurt dipping sauce, and add in chopped hazelnuts. Drizzle with olive oil and lemon juice.
- Mix mint and next 6 ingredients in a bowl. Form into 12 football shaped meatballs. Coat grill pan (or regular pan) with cooking spray; preheat over medium-high heat. Cook kebabs, turning, 3 minutes for medium. When done, poke wooden skewers through meat and finish for a 1-3 minutes in the oven to make sure the meat is cooked through.
- Serve bison kabobs medium or medium rare with side of couscous.
- Category: Main, Appetizer