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Thursday, December 31, 2015

bison souvlaki skewers

Ingredients

  • Servings: 6
  • 1 1/2 pounds bison skirt steak
  • 3 tablespoons olive oil
  • 3 tablespoons lemon juice
  • 3 teaspoons finely shredded lemon zest
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon black pepper
  • 25 to 30 6- to 8-inch skewers*
  • yogurt-cucumber sauce:
  • 2 cups plain greek yogurt
  • 1 cup peeled, seeded, and diced cucumber
  • 2 tablespoons thinly sliced green onion
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper

Recipe

    Preparation Time: 40 mins Cook Time: 4 mins Ready Time: 2 hrs 44 mins

  • 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.
  • 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.
  • drain bison strips; discard marinade. thread bison strips accordion-style skewers, trimming as necessary.
  • 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.
  • 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.

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