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.
Servings: 4 servings
Calories: 1689 kcal
- 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
- 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.