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!
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.