Bison Council

Bison Recipes

Bison Souvlaki Skewers

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

Bison Souvlaki Skewers
Prep Time:
40 Minutes
Cook Time:
4 Minutes


  • 1.5 pounds bison skirt steak
  • 3 tablespoons olive oil
  • 3 tablespoons lemon juice
  • 1 teaspoon 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*
  • 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


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, 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.

Yogurt-Cucumber Sauce

  1. 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.