Bison Souvlaki Skewers

• 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

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.

olive oil, lemon juice, lemon zest, garlic, salt, oregano, black pepper, skewers, cucumber, yogurt, cucumber, green onion, garlic, salt, black pepper

Taken from www.allrecipes.com/recipe/233860/bison-souvlaki-skewers/ (may not work)