Bison Souvlaki Skewers Food

BISON SOUVLAKI SKEWERS

Steps:

• 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 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.
• 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 1/2 teaspoon salt, and the 1/8 teaspoon pepper in a small bowl. Cover and chill until ready to serve.

LAMB SOUVLAKI SKEWERS

Steps:

• Put the lamb into a large bowl or strong food bag. Add the olive oil, wine, oregano, lemon zest and juice, garlic and black pepper - don't add salt yet. Mix together so that all the lamb is completely coated, then chill and marinate for at least a few hrs or overnight.
• Lift the chunks of lamb out of the marinade and thread onto 10 metal skewers, or wooden ones that have been soaked. Freeze (see freezing tips, below), or heat a grill, barbecue or griddle pan if you want to eat them straight away.
• Season the meat with salt, then cook the skewers for 10-12 mins, turning, until cooked to your liking. Serve tucked into warm flatbreads with salad and drizzle with chilli sauce and yogurt.

GREEK LAMB ON SKEWERS (SOUVLAKI)

Steps:

• For the marinade: Combine first 8 ingredients.
• Cut lamb up into 1/2" thick, 1" wide, 3" long strips.
• Pour marinade over lamb and chill overnight. Turning occasionally.
• For the veggies: Combine the next 10 ingredients and let chill over night.
• Skewer meat. If using wooden skewers, soak for an hour in water first. About 8 slices per stick.
• Prepare grill. Add wood chips. Any type will do.
• Grill until meat is done, brushing often with marinade. Meat should be brown around the edges, but still a little pink in the center. Don't dry the meat out.
• Serve with warm pita. Guests should wrap a warm pita round the meat and pull the skewer our, then top their "taco" with marinated veggies, feta, and tzaziki.
• For the tzaziki: Place the yogurt in cheese cloth. Twist to bind and squeeze the yogurt. Place in colander over a bowl to drain for an hour or so.
• Peel and slice a cucumber down the middle, and spoon out the seeds.
• Grate the cucumber. Squeeze out as much juice as you can.
• In a bowl, mix the yogurt, cucumber, garlic, oil, salt, mint, and lemon juice. Let chill a few hours (over night is best).
• For the pita: Buy pita flat bread (whole breads without the pocket).
• Mix olive oil with paprika.
• Brush each piece on both sides with a little of the olive oil.
• Place on hot griddle and warm thoroughly (about a minute or so on each side).
• Serve warm.