Yield: 4 servings

Ground Venison Greek Gyro Meat

Ground-venison-gyro-with-borage

This ground venison gyro meat is flavorful and so good wrapped in homemade flatbread with all the toppings. This recipe is very good as leftovers. Simply slice the patties in thin strips and heat in a skillet. No gamey flavor at all. Substitute ground beef, pork, lamb or turkey!

Prep Time 10 minutes
Cook Time 15 minutes
Additional Time 2 minutes
Total Time 27 minutes

Ingredients

  • 1 pound ground venison or ground meat of choice
  • 1 teaspoon garlic powder or 1 clove fresh that is finely chopped or grated
  • 1 teaspoon onion powder or 1 teaspoon finely chopped or grated onion
  • 1 teaspoons lemon zest (about 1/2 lemon)
  • 1 Tablespoon lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1-1/2 teaspoons dried oregano
  • 1 teaspoon dried cumin
  • 1/2 teaspoon dried cilantro OR 1 Tablespoon fresh chopped
  • 1 Tablespoon (or more) of Olive Oil for frying

Instructions

  1. In a large bowl mix ground meat with all herbs and seasonings.
  2. Cover and refrigerate for at least 2 hours or overnight to let flavors marinate.
  3. Form ground meat in long narrow patties about 1/2 inch thick.
  4. Heat cast iron skillet or non-stick pan with 1 Tablespoon of olive oil.
  5. Sear ground meat on first side for 4-5 minutes until nicely browned.
  6. Flip and brown the second side about 2-4 minutes until cooked through.
  7. Remove and keep warm.
  8. Serve ground gyro meat patties on flatbread with tomato, lettuce, thinly sliced red onion, cucumber, borage microgreens, feta cheese or even over a salad. Top with homemade Tzatziki Sauce.

Notes

This ground gyro meat is delicious leftover. Simply slice patties thingly (like traditional gyro meat) and heat/fry in cast iron skillet or pan. Can heat up in the microwave if you are in a pinch. Simple and delicious!

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