Prep time: 15 minutes
Coocking time: 8 minutes
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
Carbohydrates per serving: 13g
Fiber per serving: 4g
Cholesterol per serving: 49mg
Iron per serving: 3mg
Sodium per serving: 366mg
Calcium per serving: 82mg
Ingredients
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
Preparation
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.
