Bringing Mediterranean Flavors to the Grill with Elk

Seriously, who doesn’t love meat on a stick? The practical, portable, and endlessly popular shish kebab is a crowd-pleaser every time.

The word “shish” (SHEESH) comes from the Turkish şiş, meaning sword or skewer, while “kebab” refers to a variety of roasted or grilled meats—including wild game. Put the two together, fire up the grill, and get ready for a flavor-packed taste of Middle Eastern-inspired cuisine with these Greek-style elk shish kebabs. Prep is quick, grilling is even faster, and the results are unforgettable.

Some of the best kebabs come from elk sirloin, cut from top to bottom. Cubed into roughly 1-inch pieces, the meat only needs a brief soak in the marinade, allowing each bite to absorb bright, savory flavor. The marinade is a simple yet classic combination of olive oil, lemon juice, garlic, and earthy Greek oregano—bringing vibrant Mediterranean notes to every skewer.

While the grill is hot, why not add some veggies? Red onions, zucchini, and cherry tomatoes are my favorites—they roast quickly and complement the rich elk perfectly. Serve your bite-sized grilled delights with warm naan and a light, creamy yogurt sauce for a complete, flavorful meal.

Venison Makes a Perfect Alternative

This Greek elk shish kebab recipe also works wonderfully with venison. Like elk, venison is lean and flavorful, making it perfect for quick marinating and high-heat grilling. The same marinade of olive oil, lemon, garlic, and oregano brings out the natural richness of the meat, while careful grilling ensures each skewer stays juicy and tender. Just keep in mind that cooking times may vary slightly depending on the size and thickness of the venison cubes, so using a meat thermometer or checking for doneness is always a smart move.

Slice the boneless elk into 1-inch pieces and set aside.

In a small bowl, whisk together ½ cup olive oil, lemon juice, lemon zest, vinegar, minced garlic, Greek oregano and salt. Add the elk to a large bowl or freezer bag and coat the meat with the marinade. Marinate the meat for 1-2 hours in the refrigerator.

In a bowl, combine all yogurt sauce ingredients and refrigerate until ready.

Thread the elk onto skewers and discard any remaining marinade. Thread the vegetables separately onto skewers, drizzle with remaining olive oil and season with salt. (If using wooden skewers, soak in water for 10 minutes prior to threading.)

Preheat grill to medium-high heat. Add the skewered meat and vegetables and grill 8-10 minutes, rotating throughout to ensure even cooking.

Serve the grilled elk with vegetables, naan bread and yogurt sauce.

Greek Elk Shish Kebabs | Easy Wild Game Recipe

Quick and flavorful Greek elk shish kebabs with marinated meat, grilled veggies, and yogurt sauce. Works with elk or venison!

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Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Course: Main Course

Cuisine: Mediterranean

Keyword: elk meat, Elk Recipes, elk shish kebabs

Servings: 4

Ingredients

• 1 1/2 lbs boneless elk, cut into 1-inch pieces
• 1/2 cup extra virgin olive oil, + 2 tbsp
• 2 tbsp freshly squeezed lemon juice
• 1 tsp lemon zest
• 2 tbsp dried Greek oregano
• 1 tsp kosher salt
• 1 large red onion, quartered into 1-inch pieces
• 2 small zucchinis, sliced into 1/4-inch rounds
• cherry tomatoes
• Naan bread or pita bread
• Crumbled feta cheese, optional

Yogurt Sauce

• 1 1/2 cups plain Greek yogurt
• 1 clove garlic, finely minced
• 1 tbsp fresh dill, minced
• 1 tsp white vinegar
• 1 tsp juice from a lemon
• 1/2 tsp kosher salt

Instructions

• Slice the boneless elk into 1-inch cubes and set aside.
• In a small bowl, whisk together ½ cup olive oil, lemon juice, lemon zest, vinegar, minced garlic, Greek oregano, and salt.
• Place the elk cubes in a large bowl or a freezer bag and coat thoroughly with the marinade. Refrigerate for 1–2 hours to allow the flavors to infuse.
• In a separate bowl, combine all yogurt sauce ingredients and refrigerate until ready to serve.
• Remove elk from the marinade (discard any leftover liquid). Thread the meat onto skewers. Thread vegetables separately onto skewers, drizzle with a little olive oil, and season with salt. Tip: If using wooden skewers, soak them in water for 10 minutes beforehand to prevent burning.
• Preheat the grill to medium-high heat. Place the meat and vegetable skewers on the grill and cook for 8–10 minutes, rotating occasionally to ensure even cooking.
• Serve the grilled elk and vegetables with warm naan bread and the chilled yogurt sauce for a complete, flavorful meal.

Notes

• Meat Options: This recipe works just as well with venison or antelope. Keep in mind cooking times may vary slightly with different cuts.
• Marinating Tip: For maximum flavor, marinate the elk for 2 hours, but even 30 minutes will add a nice boost.
• Skewer Tip: Soak wooden skewers in water for 10–15 minutes before grilling to prevent burning.
• Vegetables: Red onions, zucchini, bell peppers, and cherry tomatoes all grill well and pair nicely with the meat.
• Grill Guide: Cook over medium-high heat to sear the outside while keeping the meat juicy inside. Adjust timing based on cube size.
• Serving Suggestion: Serve with warm naan, pita, or flatbread and a side of chilled yogurt sauce for an authentic Mediterranean touch.

Tried this recipe?Let us know how it was!

More Ways to Enjoy Elk

If you love cooking with elk, there are plenty of other ways to turn this lean, flavorful meat into memorable meals. From hearty elk eye-of-round roasts and sweet-and-savory stuffed dishes to quick weeknight favorites like Greek elk shish kebabs and pan-seared backstrap, elk adapts effortlessly to a variety of cuisines and cooking styles. Each recipe in my Every Meal Tells a Story series is crafted to make wild game approachable, flavorful, and exciting—perfect for both everyday dinners and special occasions. Be sure to explore the full collection of elk recipes for inspiration, tips, and tried-and-true favorites that will bring your meals to life.