Bison Souvlaki Skewers

Ingredients

• 0.1 teaspoon pepper black
• 1 cup cucumber diced peeled seeded
• 2 cloves garlic minced
• 2 tablespoons green onion thinly sliced
• 3 tablespoons juice of lemon 
• 3 teaspoons lemon zest shredded finely
• 3 tablespoons olive oil 
• 0.5 teaspoon oregano dried
• 2 cups greek yogurt plain
• 0.5 teaspoon salt 
• 1.5 pounds bison skirt steak 

Equipment

• bowl
• grill
• ziploc bags
• skewers
• broiler pan

Directions

1. Cut bison skirt steak across the grain into 1-inch wide strips.
2. Place bison strips in a resealable plastic bag set in a shallow bowl.
3. 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.
4. Pour marinade over bison strips. Seal bag; turn to coat bison strips. Marinate in the refrigerator for 2 to 4 hours, turning bag occasionally.
5. Drain bison strips; discard marinade. Thread bison strips accordion-style onto skewers, trimming as necessary.
6. 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.)
7. Serve with Yogurt-Cucumber Sauce.
8. 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.