Easy Venison Gyros with Homemade Tzatziki
This easy gyro recipe is a hit with its tender sliced and marinated venison, pita, shredded lettuce, onions tomatoes, and a delicious homemade tzatziki. Swap the homemade tzatziki for store bought for an even quicker dinner in a pinch!
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 2-4 servings 1x
Ingredients
Scale
Gyro Meat:
- 1.5 Venison Roast, Sliced Thin
- Juice from Half of a Lemon
- 2 tablespoons Olive Oil
- 1 tablespoon Minced Garlic
- 2 teaspoons Oregano
- 1 teaspoon Salt
- ½ teaspoon Black Pepper Pepper
Tzatziki Sauce:
- 1 Medium Cucumber, Grated
- 1 cup Greek Yogurt (with fat)
- Juice from Half of a Lemon
- 1 tablespoon Minced Garlic
- 1 tablespoon Chopped Dill
- ½ tablespoon Olive Oil
- Salt (to taste)
Other Ingredients:
- 1 Head Romaine Lettuce, Shredded
- 1 Roma Tomatoes, Diced
- 1/2 Onion, Diced or Thinly Sliced
- Pita or Naan Bread
Instructions
- Remove silver skin from venison. Using a sharp knife, slice the venison into thin strips cutting against the grain.
- Add the venison slices to a ziplock bag then add in lemon juice, olive oil, minced garlic, oregano, salt and black pepper. Let it marinate while you prep tzatziki and chopped vegetables. Alternatively, you can make this in the morning and let it marinate all day.
- Mix together the ingredients for the Tzatziki Sauce. You can skip this step and opt for store bought for an extra easy camp meal.
- Heat a griddle or a well seasoned cast iron skillet over medium high heat. Once preheated, add venison slices and cook for approximately one minute per side. Depending on the thickness, it may take longer, but overall these will not take long to cook, avoid overcooking for best results!
- Remove the venison gyro meat from the skillet and place onto a pita with shredded lettuce, diced tomatoes, onions and drizzle with tzatziki
Find it online: https://jenndanella.com/venison-gyros/