Photo of Venison Gyros with Tzatziki Sauce by WW

Venison Gyros with Tzatziki Sauce

7
6
6
SmartPoints® value per serving
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, extra virgin

garlic powder

1 Tbsp

kosher salt

1 Tbsp

dried oregano

1 Tbsp

dried rosemary

2 tsp

black pepper

½ pinch

cayenne pepper

tsp

uncooked venison

450 gm, tenderloin * Tzatziki ingredients

plain fat free Greek yogurt

½ cup(s)

cucumber(s)

½ cup(s), peeled, seeded grated

plum tomato(es)

½ cup(s), seeded, diced

minced garlic

½ tsp

kosher salt

½ tsp

dried dill weed

½ tsp

cayenne pepper

1 pinch, Remaining Gyro Ingredients

whole wheat pita(s)

4 small, cut in half width-wise

minced garlic

1 tsp

fresh lemon juice

2 Tbsp

uncooked red onion(s)

¼ medium, sliced

fresh lemon juice

1 Tbsp

romaine lettuce

2 cup(s), shredded, 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.

Notes

* cubed

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