Bison Souvlaki Skewers
Description
Bison skirt steak strips are marinated in a garlic-lemon-oregano mixture, grilled on skewers, then served with a tangy yogurt-cucumber sauce.
Ingredients
•
1 1/2 pounds bison skirt steak
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3 tablespoons olive oil
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3 tablespoons lemon juice
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3 teaspoons finely shredded lemon zest
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3 cloves garlic, minced
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1 teaspoon salt
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1/2 teaspoon dried oregano
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1/4 teaspoon black pepper
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25 to 30 6- to 8-inch skewers*
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2 cups plain Greek yogurt
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1 cup peeled, seeded, and diced cucumber
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2 tablespoons thinly sliced green onion
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2 cloves garlic, minced
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1/2 teaspoon salt
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1/8 teaspoon black pepper
Directions
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.
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.
3
Drain bison strips; discard marinade. Thread bison strips accordion-style onto skewers, trimming as necessary.
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.
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.