Grilled Bison Kebabs over Minted Peas

Quentin Bacon
Delicious bison gets the skewer treatment and is then paired with an easy dipping sauce. Minted peas complete the Greek-inspired meal.


Makes 4 servings (serving size: 3 kebabs and 1/4 peas and sauce)

Recipe Time

Prep: 15 Minutes
Cook: 8 Minutes

Nutritional Information

Calories 231
Fat 11 g
Satfat 5 g
Monofat 4 g
Polyfat 1 g
Protein 19 g
Carbohydrate 13 g
Fiber 4 g
Cholesterol 49 mg
Iron 3 mg
Sodium 366 mg
Calcium 82 mg


1/2 cup fat-free Greek yogurt
4 tablespoons chopped mint, divided
2 tablespoons crumbled feta cheese
1/2 teaspoon minced garlic
1 tablespoon fresh lemon juice
1 teaspoon fresh lemon zest
3 tablespoons finely chopped parsley
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
Olive oil cooking spray
1/4 cup chopped red onion
1 (10-ounce) bag frozen peas, thawed


1. Soak 12 wooden skewers 20 minutes.

2. Whisk together yogurt, 2 tablespoons mint, feta, garlic, lemon juice, and zest. Cover and chill.

3. Mix parsley and next 6 ingredients in a bowl. Form into 12 balls; thread onto skewers. Shape into ovals.

4. Coat grill pan with cooking spray; preheat over medium-high heat. Cook kebabs, turning, 4 minutes for medium.

5. Coat nonstick skillet with cooking spray; heat over medium heat. Cook onion 2 minutes. Stir in peas; cook 3 minutes. Remove from heat; stir in remaining 2 tablespoons mint.

6. Divide vegetables and skewers among 4 plates. Serve with yogurt sauce.