Citrus Infused Elk Gyros | Wild Table

The popular handheld sandwich called the Gyro (pronounced YEE-row) is believed to have originated in Greece and derived its name from the simple meaning ‘to turn’.   

The Greek dish is prepared using pieces of meat that are stacked on a vertical rotisserie or cone and slowly cooked using indirect heat. Simple spice blends such as salt, garlic powder, oregano and pepper are also used to season the meat while cooking. Once the meat exterior is crispy, the meat is then shaven off and used to fill flatbreads folded up with other accompanying ingredients such as potato fries, raw onions, crispy cucumbers, tomatoes, and a yogurt sauce called Tzatziki. Lemon juice, dill and parsley can also be used as a garnishment. 

Now my version of the Gyro has just a few simple modifications from the classic style. See traditionally the hand-held sandwiches are filled with slow roasted pork, lamb, beef or veal, but game meat, such as Elk, makes for a perfect protein substitute.

I also marinate the elk in a mild citrus marinade that includes a blend of lemon juice, garlic, and oregano. And instead of slow cooking, I quickly sear the meat on a hot flat-top grill (griddle). Using the flat-top grill allows me to not only brown the elk in minutes, but I can also cook the potato-fries as well as warm the flatbreads all in one place. It’s a time saver for those who don’t have a vertical rotisserie readily available. 

With just a few subtle twists to this Greek inspired dish, your family and friends will be more than impressed with this flavorful combination of meat, potato-fries and other sides all tucked into a warmed flatbread and topped with a tangy yogurt sauce.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Serves: 4-6

Ingredients

• 1 ½ pounds boneless elk, thinly sliced
• 3 medium potatoes 
• 1 red onion
• 1 cucumber
• ½ cup Feta cheese, crumbled
• 8 flatbreads or pitas

Citrus Marinade

• ½ cup olive oil
• ¼ cup juice from a lemon
• 1 teaspoon lemon zest
• 1 teaspoon white vinegar
• 1 teaspoon oregano
• ½  teaspoon kosher salt
• 1 clove garlic, finely minced

Yogurt Sauce

Mix all ingredients together in a small bowl and refrigerate until ready.

• 1 cup Greek yogurt
• 1 teaspoon white vinegar
• 1 teaspoon fresh dill, finely chopped

Preparation

Cut the elk meat into thinly sliced strips and set aside in a large bowl. Combine all marinade ingredients in a small bowl and pour 3/4 over the elk meat, reserving the rest for seasoning the potatoes. Let the meat marinate in the refrigerator for 30 minutes or up to an hour.

While the meat is marinating, cut the potatoes in half and thinly slice into fry sized portions. Cut the red onion in half and thinly slice. Cut the cucumber into thin rounds and set aside.   

Heat a flat top grill (griddle) over medium heat and brush with oil. Add the sliced potatoes to grill and season with the remaining citrus marinade. Continue cooking until the potatoes are softened and slightly golden brown, about 10 minutes.

Move the potatoes to the side of the grill and add the elk meat to the griddle cooking quickly, about 4-5 minutes. Make room on the griddle and warm the flatbreads removing when done. 

Serve each flatbread with the citrus infused elk, potato-fries, sliced red onion, crispy cucumber, feta cheese and dollop of yogurt sauce. 

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