Venison Shawarma with Tzatziki Sauce

Share your favorite venison recipe | Buy “The Hunting Widow’s Guide to Great Venison Cooking” today | Learn to Cook at Rouxbe Online Cooking School

~ ~ ~ ~ ~

Venison Shawarma on pita

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 Tzatziki—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

Venison Shawarma

Tender with the pefect spice blend. I love this dish.

Ingredients

  • 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 “seven spices” or “five spices”)
  • 1 tsp salt or to taste
  • 1/2 tsp ground black pepper

Instructions

  1. Put all ingredients in a 2-inch baking pan and marinate in the refrigerator for 4 hours.
  2. Preheat oven to 400.
  3. Cover pan with aluminum foil and cook for 40 minutes.
  4. Remove foil, pour off excess liquid, cook for 10 to 20 more minutes (make sure the meat doesn’t dry out).
  5. 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

Ingredients

  • 8 oz (1 cup) of thick Greek yogurt (a good quality, plain domestic yogurt will work if you can’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

Instructions

  1. Prepare all ingredients in advance.
  2. Combine oil and lemon juice in a medium mixing bowl.
  3. Fold the yogurt in slowly, making sure it mixes completely with the oil.
  4. Add the garlic, according to taste, and the cucumber.
  5. Stir until evenly distributed.
  6. Garnish with a bit of green and serve well chilled.

Microformatting by hRecipe.

 

5 Responses to “Venison Shawarma with Tzatziki Sauce”

  • Susan:

    I’m glad it turned out well, and I hope you find other recipes that your son can eat too.

  • Cimberly Sams:

    It turned out Great! It was a big hit, only thing is my son doesn’t care for cinnamon and you could really taste it. I love cinnamon and really liked the flavor it added, but I could do with out it for him to enjoy it even more. He still really liked it though. Thanks for the recipes and ideas!

  • Cimberly Sams:

    I am trying this for the first time, in fact it is one of the first venison recipes I have ever done. My son started seriously hunting this year and I wanted to find great ways to use venison, other than just using in the place of (blank). I seems like it is going to go well, smells great and it isn’t cooking yet. I am by no means a cook, I have to come up with meals and I can do a few things ok, but nothing amazing, so if this works well, I will be so excited. The recipe seemed to make sense to me and wasn’t difficult, how ever the whole cinnamon and bay leafs kind of confused me. Why not ground, doesn’t seem like enough juices in the marinate for it to really get through the entire dish? This is the only site that I have found that gives an idea about every thing venison and I appreciate that. Will probably get the cook book, just can’t afford it yet. I will post back and let you know how it turns out! I

  • Cimberly Sams:

    I am trying this for the first time, in fact it is one of the first venison recipes I have ever done. My son started seriously hunting this year and I wanted to find great ways to use venison, other than just using in the place of (blank). I seems like it is going to go well, smells great and it isn’t cooking yet. I am by no means a cook, I have to come up with meals and I can do a few things ok, but nothing amazing, so if this works well, I will be so excited. This is the only site that I have found that gives an idea about every thing venison and I appreciate that. Will probably get the cook book, just can’t afford it yet.

  • I found some pretty cool greek recipes here , if you want to take a look.

Leave a Reply

Test Your Skills
Visit Rouxbe Online Cooking Skill to Master Your Skills!
What's Your Opinion?

Thanksgiving is almost here. What venison dish are you making?

View Results

Loading ... Loading ...
My Favorites

Chowstalker Badge

Proud member of FoodBlogs Around My Family Table

Login
Easy AdSense by Unreal
Get plugin http://www.fastemailsender.com