Bison Souvlaki Skewers

Bison skirt steak strips are marinated in a garlic-lemon-oregano mixture, grilled on skewers, then served with a tangy yogurt-cucumber sauce.

• Preparation Time: 40 mins
• Cooking Time: 4 mins
• Total Time: 44 mins

Ingredients

• ½ teaspoon salt
• 1 teaspoon salt
• 3 tablespoons lemon juice
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 2 cloves garlic, minced
• ½ teaspoon dried oregano
• 2 tablespoons thinly sliced green onion
• ¼ teaspoon black pepper
• ⅛ teaspoon black pepper
• 1 ½ pounds bison skirt steak
• 3 teaspoons finely shredded lemon zest
• 25 to 30 6- to 8-inch skewers*
• 2 cups plain Greek yogurt
• 1 cup peeled, seeded, and diced cucumber

Recipe Instructions

Step 1

Cut bison skirt steak across the grain into 1-inch wide strips. Place bison strips in a resealable plastic bag set in a shallow bowl.

Step 2

For marinade, combine oil, lemon juice, lemon zest, the 3 cloves garlic, the 1 teaspoon salt, the oregano, and the 1/4 teaspoon pepper in a small bowl. Pour marinade over bison strips. Seal bag; turn to coat bison strips. Marinate in the refrigerator for 2 to 4 hours, turning bag occasionally.

Step 3

Drain bison strips; discard marinade. Thread bison strips accordion-style onto skewers, trimming as necessary.

Step 4

For a charcoal or gas grill, place bison skewers on the rack of a covered grill directly over medium heat. Grill for 4 to 6 minutes, turning once halfway through grilling. (Or place skewers on the unheated rack of a broiler pan. Broil for 3 to 4 inches from the heat for 5 to 7 minutes, turning once.) Serve with Yogurt-Cucumber Sauce.

Step 5

Yogurt-Cucumber Sauce: Combine yogurt, cucumber, green onion, the 2 cloves minced garlic, the 1/2 teaspoon salt, and the 1/8 teaspoon pepper in a small bowl. Cover and chill until ready to serve.