Ingredients
6
6 servings
- •1 ½ 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
- •½ teaspoon dried oregano
- •¼ teaspoon black pepper
- •25 to 30 6- to 8-inch skewers*
- •2 cups plain Greek yogurt
- •1 cup peeled, seeded, and diced cucumber
- •2 tablespoons thinly sliced green onion
- •2 cloves garlic, minced
- •½ teaspoon salt
- •⅛ teaspoon black pepper
Instructions
- 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 onto 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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