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High Plains Bison

Bison Souvlaki Skewers

Strips of bison strip steak paired with cool Greek yogurt cucumber sauce, with a hint of pepper and garlic.
Prep Time40 mins
Cook Time4 mins
Total Time44 mins
Servings: 12


  • 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 cup 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

  • 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 ¼ 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 ½ teaspoon salt, and the ⅛ teaspoon pepper in a small bowl. Cover and chill until ready to serve.