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
- 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.
- Add Tzatziki ingredients to a bowl and stir well to combine. Place in fridge until ready to use.
- Preheat grill, to medium-high heat or smoker at 300 degrees
- Slide steak chunks onto pre-soaked wooden skewers
- Cook steak for 5-6 minutes on each side until desired doneness. Medium rare should temp at 135 degrees.
- Transfer steak to a cutting board and allow meat to rest. Slice against the grain to get tender bite sized slices.
- To assemble your gyro, load up your pita bread with Tzatziki sauce, feta, lettuce, sliced onions, tomatoes and steak. Enjoy!
Notes:
- 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.
- If you want to mix up your Gyro, add a drizzle of balsamic glaze or a dash of your favorite chili sauce.
- To prevent wood skewers from burning, soak in water for 10 minutes before grilling