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Wild Turkey Souvlaki

Experience the rich blend of Mediterranean spices and herbs, perfectly grilled wild turkey for a succulent feast, complemented by a refreshing yogurt-mint sauce.

This is one of the best recipes I’ve done with wild turkey. These juicy turkey skewers are boldly spiced with punchy Mediterranean seasonings. You can’t beat them off a charcoal or wood grill; there’s a time and place for gas, but this isn’t one of them. 

Serve turkey souvlaki sandwiched in warm pita bread with generous amounts of yogurt-mint sauce, sliced onion and tomato. Other side suggestions include lemon-butter orzo, Greek salad and fried Greek potatoes.

Wild Turkey Souvlaki: A Mediterranean Delight
Jenny Nguyen-Wheatley

Wild Turkey Souvlaki: A Mediterranean Delight

5 from 3 votes
Elevate your wild game cuisine with our Wild Turkey Souvlaki recipe.
Prep Time 2 hours
Cook Time 10 minutes
Servings: 6
Course: Main Course
Cuisine: Greek
Calories: 290

Ingredients
  

The Wild Turkey
  • 2 pounds wild turkey breast
  • 4-6 slices Greek pita bread (or naan)
  • Sliced onion
  • Sliced tomato
  • Lemon wedges
Marinade
  • 2 tbsp olive oil plus extra
  • ½ tbsp fresh rosemary minced
  • ½ tbsp fresh thyme minced
  • 1 lemon grated zest
  • 4 cloves of garlic minced
  • 2 tsp kosher salt
  • 1 tsp dried oregano
  • ¾ tsp sweet paprika
  • ½ tsp ground coriander
  • ¼ tsp red pepper flakes
Yogurt-Mint Sauce
  • 1 cup whole milk Greek yogurt
  • 2 tbsp tahini
  • 1 tbsp extra virgin olive oil
  • 2 tbsp lemon juice
  • 1 clove of garlic minced
  • 2 tbsp (heaping) of fresh mint finely chopped
  • ½ tsp cumin
  • ½ tsp (heaping) kosher salt plus extra to taste

Equipment

  • Skewers

Method
 

  1. In a medium bowl, combine all marinade ingredients. Cut turkey into 1½-inch cubes and thoroughly mix with the marinade. Cover and refrigerate for 2-4 hours. Meanwhile, combine yogurt-mint sauce ingredients and keep cold until ready to serve.
  2. If using wooden skewers, soak them in water for at least 20 minutes before grilling. Preheat charcoal grill to medium-high, direct heat cooking. Meanwhile, thread marinated turkey onto skewers (presoaked if using wood) and lightly brush with oil. Grill for 3-4 minutes per side or until internal temperature reaches 160-165° Fahrenheit. Take skewers off heat and loosely tent with foil to rest for 5 minutes. Meanwhile, heat pita bread (or naan) in a 400° oven for about 3 minutes, or until heated through.
  3. Serve souvlaki with pita bread, yogurt-mint sauce, tomato, onion and lemon wedges.

Nutrition

Calories: 290kcalCarbohydrates: 8gProtein: 38gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 83mgSodium: 1109mgPotassium: 567mgFiber: 2gSugar: 3gVitamin A: 393IUVitamin C: 17mgCalcium: 88mgIron: 2mg

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