Citrus-Infused Elk Gyros: A Wild Game Take on a Greek Favorite

A classic Greek gyro is traditionally made by stacking seasoned meat on a vertical rotisserie and slowly cooking it over indirect heat. Once the exterior becomes crispy, thin slices are shaved off and tucked into warm flatbreads with classic accompaniments like potato fries, fresh onions, crisp cucumbers, tomatoes, and a creamy yogurt sauce known as tzatziki.

My version stays true to the spirit of the gyro, with a few simple modifications. While traditional gyros are made with pork, chicken, beef, veal, or lamb, wild game—especially elk—makes an excellent protein substitute. Elk’s mild, slightly sweet flavor pairs beautifully with bold Mediterranean ingredients.

To keep things simple and approachable, I marinate the elk in a light citrus marinade before quickly searing it on a hot flat-top grill. The griddle allows me to brown the elk in just minutes while also cooking the potato fries and warming the flatbreads all in one place. It’s a practical, time-saving solution for home cooks who don’t have a vertical rotisserie on hand.

Your family and friends will be impressed by the bright citrus flavor infused into the elk and potatoes, all wrapped up in a warm flatbread and finished with sliced red onion, crisp cucumbers, feta cheese, and an easy-to-make tangy yogurt sauce.

Why This Recipes Works for Elk Gyros

This recipe keeps the Greek-inspired elements you love — feta, cucumber, and tzatziki style sauce — while highlighting wild game in its best light. The citrus marinade brightens the elk without masking its deep, natural flavor.

In a bowl, whisk together all citrus marinade ingredients. Pour ¾ over the elk strips, reserving the rest for the potatoes. Refrigerate for 30–60 minutes.

In a bowl, combine all of the yogurt sauce ingredients and stir until smooth and fully incorporated.

Slice potatoes into fry-like sticks. Thinly slice the red onion and cucumber; set aside.

Heat a flat top grill or heavy skillet over medium heat and brush with oil. Cook the potatoes with the remaining marinade until golden and soft (~10 minutes). Griddle Advantage: Using a flat top allows you to cook the meat, potatoes, and warm the flatbreads all in one place—making for easy cleanup and excellent searing. If a griddle isn’t available, a large cast-iron or heavy skillet works just as well; simply cook the components in batches.

Push potatoes aside and add marinade-soaked elk to the hot surface. Sear quickly — 4–5 minutes until browned. Warm flatbreads on the side.

Spread a dollop of the yogurt sauce on each flatbread, then top with citrus-infused elk, crispy potatoes, onions, cucumber rounds, and a sprinkle of feta. Fold and serve warm.

A Fresh Take on a Greek Classic with Wild Elk

A traditional Greek gyro pairs savory meat with crisp veggies and creamy tzatziki in warm flatbread. In this wild game twist, tender elk is marinated in bright citrus, quickly seared, and tucked into flatbreads with seasoned potato-fries and fresh toppings — all prepared right on a hot griddle for flavor and convenience.

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Prep Time: 30 minutes minutes

Cook Time: 20 minutes minutes

Course: Main Course

Cuisine: Mediterranean

Keyword: elk gyro, Elk Recipes

Servings: 4

Ingredients

• 1 1/2 lbs boneless elk, thinly sliced
• 3 medium yukon gold potatoes, thinly sliced
• 1 medium red onion, finely sliced
• 1 cucumber, finely sliced
• 1/2 cup crumbled feta cheese
• 8 flatbreads or pitas

Citrus Marinade

• 1/2 cup olive oil
• 1/4 cup lemon juice
• 1 tsp lemon zest
• 1 tsp white vinegar
• 1 tsp dried oregano
• 1/2 tsp kosher salt
• 1 clove garlic, minced

Tangy Yogurt Sauce

• 1 cup Greek yogurt
• 1 tsp white vinegar
• 1 tsp fresh dill, finely chopped
• pinch of salt and black pepper

Instructions

• In a bowl, whisk together all citrus marinade ingredients. Pour ¾ over the elk strips, reserving the rest for the potatoes. Refrigerate for 30–60 minutes.
• In a bowl, combine all of the yogurt sauce ingredients and stir until smooth and fully incorporated.
• Slice potatoes into fry-like sticks. Thinly slice the red onion and cucumber; set aside.
• Heat a flat top grill or heavy skillet over medium heat and brush with oil. Cook the potatoes with the remaining marinade until golden and soft (~10 minutes).
• Push potatoes aside and add marinade-soaked elk to the hot surface. Sear quickly — 4–5 minutes until browned. Warm flatbreads on the side.
• Spread a dollop of the yogurt sauce on each flatbread, then top with citrus-infused elk, crispy potatoes, onions, cucumber rounds, and a sprinkle of feta. Fold and serve warm.

Video

Notes

• Marinating Time: A longer marinade (up to 1 hour) softens the elk and infuses extra citrus brightness.
• Griddle Advantage: Using a flat top allows you to cook the meat, potatoes, and warm the flatbreads all in one place—making for easy cleanup and excellent searing. If a griddle isn’t available, a large cast-iron or heavy skillet works just as well; simply cook the components in batches.
• Game Swap: If elk isn’t on hand, try a similar cut like venison or antelope.

Tried this recipe?Let us know how it was!

Inspiring Elk Recipes to Try Next

If you love cooking with elk, there’s no shortage of inspiring wild game recipes to try next. From garlic-herb elk roasts and apple-gorgonzola elk sirloin to hearty elk chili and skillet-seared elk steaks, elk’s lean, rich flavor shines across a wide range of dishes. Whether you’re cooking for a weeknight meal or a special gathering, elk recipes offer endless ways to bring bold, memorable flavor to the table while celebrating wild game at its best.