Grilled Bison Kebabs Over Minted Peas

• 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.

yogurt, mint, feta cheese, garlic, lemon juice, lemon zest, parsley, cilantro, ground cumin, ground allspice, ground cinnamon, salt, ground bison, olive oil cooking spray, red onion, frozen peas

Taken from www.myrecipes.com/recipe/grilled-bison-kebabs-over-minted-peas (may not work)