Description
Discover how to create delicious Venison Smash Gyros with our step-by-step guide. Perfect for foodie explorers, this recipe elevates classic gyros to gourmet heights.
Ingredients
- 1 lb (454 g). ground venison
- 1 tsp (5 ml). coarse sea salt
- 1/2 tsp (3 ml). granulated garlic
- 1/2 tsp (3 ml). granulated onion
- 1/2 tsp (3 ml). cumin powder
- 1 tsp (5 ml). dried ground oregano
- 1/2 tsp (3 ml). coarse ground black pepper
- 1/4 tsp (1 ml). ground cinnamon
- 1/2 tsp (3 ml). ground coriander
- 4 pita bread, warmed
- 2 tomatoes, sliced into half-moons
- Shredded romaine lettuce
- Thinly sliced red onion
- Tzatziki (recipe below)
- Tzatziki
- 1 cup (240 ml) Greek yogurt
- 1/4 cup (60 ml) minced cucumber
- 1 garlic, grated on microplane or very finely minced
- 2 tbsp (30 ml). minced fresh dill
- 1 tbsp (15 ml). lemon juice
Instructions
- In a large mixing bowl, blend together the ground venison, sea salt, garlic, onion, cumin, oregano, black pepper, cinnamon, and coriander until the mixture is uniform. Shape the mixture into four meatballs of the same size. Set these aside while preparing the toppings.
- For the tzatziki, stir together all its ingredients, adjusting the seasoning with salt and pepper to your preference. This can be prepared up to two days in advance and kept in the fridge in a sealed container. To warm the pita bread, lightly dampen it with water if it feels dry, then heat it in the microwave or wrap it in foil and place it in the oven for a few minutes until soft.
- When ready to cook, heat a cast iron skillet on medium-high. Add about 2 teaspoons of cooking oil, swirling to coat the skillet’s surface lightly. Place a meatball in the skillet and press it flat with a pita bread using a large spatula or bacon press, aiming for a thickness of about ¼-inch for quick cooking. Cook it on one side for 3 to 4 minutes until fully done, without flipping to avoid greasing the pita. Remove from the skillet and repeat with the other meatballs.
- Serve right away with tzatziki, tomato slices, red onion, and lettuce.
Notes
- Allow the seasoned venison to rest for 15 minutes before cooking for enhanced flavornGently press the meatball with the pita to ensure even cooking and avoid tearingnSlice tomatoes and onions just before serving to keep them fresh
