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

Lori Powell
Recipe by Health May 2010

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Credit: Quentin Bacon

Recipe Summary

prep:
15 mins
cook:
8 mins
total:
23 mins
Yield:
Makes 4 servings (serving size: 3 kebabs and 1/4 peas and sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Soak 12 wooden skewers 20 minutes.

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

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

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

  • 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.

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

Nutrition Facts

231 calories; fat 11g; saturated fat 5g; mono fat 4g; poly fat 1g; protein 19g; carbohydrates 13g; fiber 4g; cholesterol 49mg; iron 3mg; sodium 366mg; calcium 82mg.
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