Bison Souvlaki Skewers

Prepare the Bison: Cut the bison skirt steak across the grain into 1-inch wide strips. Place bison strips in a resealable plastic bag set in a shallow bowl. (5 minutes)

Make the Marinade: In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic (3 cloves), salt (1 teaspoon), oregano, and pepper (1/4 teaspoon). (3 minutes)

Marinate the Bison: Pour the marinade over the bison strips in the bag. Seal the bag, ensuring the bison is evenly coated. Marinate in the refrigerator for 2 to 4 hours, turning the bag occasionally. (240 minutes)

Prepare the Skewers: Drain the bison strips, discarding the marinade. Thread the bison strips accordion-style onto the skewers, trimming as necessary to fit. (15 minutes)

Grill the Skewers: Preheat your grill to medium heat. Place the bison skewers on the rack of a covered grill directly over medium heat. Grill for 4 to 6 minutes, turning once halfway through grilling, until cooked to your desired doneness. (6 minutes)

Prepare the Yogurt-Cucumber Sauce: While the bison is grilling, combine the yogurt, cucumber, green onion, minced garlic (2 cloves), salt (1/2 teaspoon), and pepper (1/8 teaspoon) in a small bowl. Cover and chill until ready to serve. (5 minutes)

Serve: Serve the grilled Bison Souvlaki Skewers immediately with the chilled Yogurt-Cucumber Sauce.