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.