Venison Souvlaki recipes
Ingredients
- 1 1/2 pounds venison backstrap or leg meat, cut into 1-inch chunks
- 1/2 cup olive oil
- 1/4 cup lemon juice
- zest
- 2 tablespoons dried oregano
- 2 teaspoons dried thyme
- 2 teaspoons black pepper
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 7 ounces of Greek yogurt
- 1/2 cup diced cucumber, peeled and seeded
- 1 tablespoon dill
- 2 garlic cloves, minced
- salt
- black pepper
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