BISON SOUVLAKI SKEWERS

Strips of bison strip steak paired with cool Greek yogurt cucumber sauce, with a hint of pepper and garlic.

• 1½ lb bison skirt steak

• 3 tbsp olive oil

• 3 tbsp lemon juice

• 1 tsp finely shredded lemon zest

• 3 cloves garlic, minced

• 1 tsp salt

• ½ tsp dried oregano

• 1/4 tsp black pepper

• 30 6 to 8-inch skewers

• 2 cups plain Greek yogurt

• 1 cup peeled, seeded, and diced cucumber

• 2 tbsp thinly sliced green onion

• 2 cloves garlic, minced

• ½ tsp salt

• 1/8 tsp black pepper

BISON SOUVLAKI SKEWERS

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, 3 cloves garlic, 1 teaspoon salt, the oregano, and ¼ teaspoon pepper in a small bowl. Pour marinade over bison strips. Seal the bag; turn to coat bison strips. Marinate in the refrigerator for 2 to 4 hours, turning the 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.

YOGURT-CUCUMBER SAUCE

1. Combine yogurt, cucumber, green onion, 2 cloves minced garlic, ½ teaspoon salt, and ⅛ teaspoon pepper in a small bowl. Cover and chill until ready to serve.