Venison Steak Gyros

Venison Steak Gyros

4 Servings
Total Time: 45 minutes
 

Steak Marinade 

  • 1 pound venison steak (cut into 1 inch cubes)
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • Juice of 1/2 a lemon
  • 3 garlic cloves (finely minced)
  • 2 teaspoons dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon crushed red pepper flake
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Tzatziki Sauce

  • 1 cup Greek Yogurt
  • 2 tablespoons lemon
  • 1 tablespoon Olive Oil
  • 4 garlic cloves (finely minced)
  • 1/4 cup English cucumber finely chopped
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/4 cup chopped fresh Dill (*can also use Basil and/or Cilantro)

 

Pita and Toppings

  • Pita Bread
  • Feta 
  • Tomato
  • Lettuce
  • Onion

 

Instructions

  1. Place cubed steak, olive oil, balsamic vinegar, garlic, oregano, red pepper flake, garlic powder, salt, pepper, and juice from 1/2 lemon in a large bowl or bag. Refrigerate for 30 minutes to an hour. 
  2. Add Tzatziki ingredients to a bowl and stir well to combine. Place in fridge until ready to use. 
  3. Preheat grill, to medium-high heat or smoker at 300 degrees
  4. Slide steak chunks onto pre-soaked wooden skewers 
  5. Cook steak for 5-6 minutes on each side until desired doneness. Medium rare should temp at 135 degrees.
  6. Transfer steak to a cutting board and allow meat to rest. Slice against the grain to get tender bite sized slices.
  7. To assemble your gyro, load up your pita bread with Tzatziki sauce, feta, lettuce, sliced onions, tomatoes and steak. Enjoy! 

Notes:

  1. We recommend using any cut of venison from the rear end. Our favorite cuts to use include: Top Round, Bottom Round and Eye of Round.
  2. If you want to mix up your Gyro, add a drizzle of balsamic glaze or a dash of your favorite chili sauce. 
  3. To prevent wood skewers from burning, soak in water for 10 minutes before grilling