Grilled Bison Kebabs over Minted Peas

greek-kebabs Quentin Bacon


  • 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.

  • Prep Time:
  • Cook Time:

  • 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)

Nutritional Information

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