Grilled Venison Gyros with Greek Tzatziki Sauce

These Greek-inspired gyros use venison instead of traditional lamb for a tasty twist. Marinate the meat overnight for the best flavor.

Prep Time:  20 minutes
Cook Time: 10 minutes
Yield: 4 Servings



  • 2 TB extra virgin olive oil
  • 2 TB fresh lemon juice
  • 1 TB granulated garlic
  • 1 TB kosher salt
  • 1 TB dried oregano
  • 2 tsp dried rosemary
  • ½ tsp black pepper
  • 1/8 tsp cayenne pepper
  • 1 lb venison tenderloin, cubed


  • 1/2 cup nonfat plain Greek yogurt
  • 1/2 cup peeled, seeded cucumber, grated
  • ½ cup seeded, diced plum tomato
  • 1/4 cup minced red onion
  • 1 TB fresh lemon juice
  • ½  tsp minced garlic
  • ½ tsp kosher salt
  • 1/2 tsp dried dill weed
  • pinch cayenne pepper

Remaining Gyro

  • 4 whole wheat pitas, cut in half width wise
  • 2 cups shredded romaine lettuce


For venison, whisk together all ingredients, pour over venison cubes, and marinade 6 hours or overnight. Thread cubes evenly across 4 large skewers. Preheat a grill or grill pan to medium-high and grill venison for 3-5 minutes per side until browned but still pink in the center.

For tzatziki sauce, whisk together all ingredients and reserve.Can be made up to 3 days ahead.
To assemble gyros, layer ½ cup romaine on top of each wrap, remove meat from skewer and place on top, spoon sauce over top and roll up.