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Venison Shawarma with Tzatziki ... a perfect combination
I first made (and posted) this recipe two years ago. At the time, Rick told me I should make it again. Well, I finally did and it was just as good as we both remembered it. I thought it was worth updating this post because I got better pictures of it today. I found the original Beef Shawarma recipe on DeDeMed. Shawarma is Middle Eastern dish similar to gyros (the shaved pork sandwiches from Greece, which I personally have to eat whenever I go to a Greek restaurant). Lamb shawarma is my favorite at Lebanese restaurants, so I thought it would go well with venison. Shawarma is typically served over pita bread with a Tzatziki or tahini sauce. I prefer Tzatzikiâ€”I love the tangy yogurt and crisp cucumber. I could eat it by itself (in fact, I just might do that for lunch tomorrow).
Recipe: Venison Shawarma
Tender with the pefect spice blend. I love this dish.
- 2 lbs, finely sliced venison fillet
- 1/2 cup finely sliced onion
- 1/3 cup finely chopped green pepper (not required)
- 1/3 cup extra virgin olive oil
- 3 cloves garlic minced
- 1/3 cup lemon juice
- 2 bay leaves
- 2 cinnamon sticks
- 1/4 tsp ground cardamom
- 2 tsp. Mediterranean spices (called â€œseven spicesâ€ or â€œfive spicesâ€)
- 1 tsp salt or to taste
- 1/2 tsp ground black pepper
- Put all ingredients in a 2-inch baking pan and marinate in the refrigerator for 4 hours.
- Preheat oven to 400.
- Cover pan with aluminum foil and cook for 40 minutes.
- Remove foil, pour off excess liquid, cook for 10 to 20 more minutes (make sure the meat doesnâ€™t dry out).
- Serve meat with Tzatziki sauce, rice, and Greek style pita bread or Naan.
Cooking time (duration): 30
Number of servings (yield): 8
Culinary tradition: Middle Eastern
Recipe: Tzatziki Sauce
- 8 oz (1 cup) of thick Greek yogurt (a good quality, plain domestic yogurt will work if you canâ€™t find Greek yogurt)
- 2 to 5 cloves of garlic, finely chopped
- 1/4 cup of diced or grated cucumber
- 1/2 tbs of olive oil
- 1 tsp of lemon juice
- Prepare all ingredients in advance.
- Combine oil and lemon juice in a medium mixing bowl.
- Fold the yogurt in slowly, making sure it mixes completely with the oil.
- Add the garlic, according to taste, and the cucumber.
- Stir until evenly distributed.
- Garnish with a bit of green and serve well chilled.
Microformatting by hRecipe.
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