Moroccan-Spiced Grilled Bison Kebabs with Charred Delicata Squash & Pomegranate-Walnut Sauce

Ingredients

• 1 1/2 lbs grass-fed bison sirloin, cut into 1 1/2-inch cubes
• 1 1/2 medium delicata squash, cut into half-moon chunks, seeds removed
• 1 large red onion, cut into 1-inch chunks
• 2 tsp ground cumin
• 1 1/2 tsp ground coriander
• 3/4 tsp ground cinnamon
• 1 1/2 tsp smoked paprika
• 4 cloves garlic, minced
• 3 tbsp ghee, melted
• 1 1/4 tsp sea salt
• 1/2 tsp black pepper
• 3/4 cup pomegranate juice, unsweetened
• 1/2 cup raw walnuts, finely chopped
• 1/4 cup pomegranate arils
• 1/4 cup fresh cilantro, chopped
• 2 tbsp fresh lemon juice

Instructions

1. 1

   In a small saucepan, bring pomegranate juice to a simmer over medium heat. Reduce for 8-10 minutes until syrupy (about 3-4 tbsp). Set aside to cool slightly.

2. 2

   In a bowl, whisk together cumin, coriander, cinnamon, smoked paprika, minced garlic, 2 tbsp melted ghee, salt, and black pepper to create spice paste.