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.

Yield: Makes 4 servings (serving size: 3 kebabs and 1/4 peas and sauce)
Recipe from Health

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 231
  • Fat: 11g
  • Saturated fat: 5g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 1g
  • Protein: 19g
  • Carbohydrate: 13g
  • Fiber: 4g
  • Cholesterol: 49mg
  • Iron: 3mg
  • Sodium: 366mg
  • Calcium: 82mg


  • 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. 1. Soak 12 wooden skewers 20 minutes.
  2. 2. Whisk together yogurt, 2 tablespoons mint, feta, garlic, lemon juice, and zest. Cover and chill.
  3. 3. Mix parsley and next 6 ingredients in a bowl. Form into 12 balls; thread onto skewers. Shape into ovals.
  4. 4. Coat grill pan with cooking spray; preheat over medium-high heat. Cook kebabs, turning, 4 minutes for medium.
  5. 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. 6. Divide vegetables and skewers among 4 plates. Serve with yogurt sauce.
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