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.
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.