Photo of Venison Gyros with Tzatziki Sauce by WW

Venison Gyros with Tzatziki Sauce

PersonalPoints™ per serving
Total Time
30 min
20 min
10 min
Venison makes a natural swap for lamb in these Greek-inspired gyros. Let it marinate overnight before grilling for the best flavour.


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

Cayenne pepper


Uncooked venison

450 gm

Plain fat free Greek yogurt

½ cup(s)


½ cup(s), peeled, seeded grated

Plum tomato(es)

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(s)

4 small, cut in half width-wise

Minced garlic

1 tsp(s)

Fresh lemon juice

2 tbsp(s)

Uncooked red onion(s)

¼ medium, sliced

Fresh lemon juice

1 tbsp(s)

Romaine lettuce

2 cup(s), shredded


  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.


*Use game fillets, cut into cubes. To enhance the flavour of venison, let it marinate overnight before grilling.