Venison Gyros with Tzatziki Sauce
5
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Venison makes a natural swap for lamb in these Greek-inspired gyros. Let it marinate overnight before grilling for the best flavour.
Ingredients
Olive oil
2 tbsp(s), extra virgin
Garlic powder
1 tbsp(s)
Kosher salt
1 tbsp(s)
Dried oregano
1 tbsp(s)
Dried rosemary
2 tsp(s)
Black pepper
½ pinch(es)
Cayenne pepper
⅛ tsp(s)
Uncooked venison (deer)
450 gm
Plain fat free Greek yogurt
½ cup(s)
Cucumber
½ cup(s), peeled, seeded grated
Plum tomato
½ cup(s), seeded, diced
Minced garlic
½ tsp(s)
Kosher salt
½ tsp(s)
Dried dill weed
½ tsp(s)
Cayenne pepper
1 pinch(es)
Whole wheat pita
4 small, cut in half width-wise
Minced garlic
1 tsp(s)
Fresh lemon juice
2 tbsp(s)
Red onion
¼ medium, sliced
Fresh lemon juice
1 tbsp(s)
Romaine lettuce
2 cup(s), shredded
Instructions
1
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 centre.
2
For tzatziki sauce, whisk together all ingredients and reserve. Can be made up to 3 days ahead.
3
To assemble gyros, layer 125 ml (½ cup) romaine on top of each wrap, remove meat from skewer and place on top, spoon sauce over top and roll up.
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