Fast Smoked Elk Gyros With Chimichurri

Smoked Elk Gyros With Chimichurri

This smoked Elk gyros with chimichurri recipes  is a perfect meal smoked to tasty perfection. Serve it in a pita with chimichurri sauce, and you’re ready to have the best gyro of your life! This gyro meat tastes like a perfect blend of Mediterranean meets Middle Eastern spices, all kissed with wood smoke. The combination of beef and lamb creates the perfect texture for piling high inside a pita.

Key Takeaways:

    • Author Expertise: Laurel Rodgers is the creator of Boondocking Recipes. She is known for her fire cooking journey and delicious results with her recipes.
    • Modification: Game meat like Elk can be a flavorful substitute for traditional proteins in Gyros.
    • Cooking Technique: Using a flat-top grill for searing Elk offers convenience and efficiency compared to a vertical rotisserie.
    • Marinade: Marinating Elk in a citrus marinade adds a mild, tangy flavor to the dish.
    • Accompaniments: Elk Gyros can be enhanced with various toppings like red onion, cucumbers, feta cheese, and yogurt sauce.
    • Flavor Profile: The combination of mild citrus Elk, potato fries, and flatbread creates a delicious and satisfying meal.
    • Impressiveness: Serving Elk Gyros with unique twists can impress family and friends with a gourmet yet approachable dish.

Smoked Elk Gyros With Chimichurri

FAQ For the Smoked Elk Gyros With Chimichurri Recipe

What is a traditional Greek Gyro made of?

A classic Greek Gyro is made from pieces of meat stacked on a vertical rotisserie and slowly cooked using indirect heat. Once the meat exterior is crispy, pieces are then shaven off and used to fill flatbreads folded up with other accompanying ingredients such as potato fries, fresh onions, crispy cucumbers, tomatoes, and a chimichurri sauce.

What modifications have been made to the classic Gyro in the Smoked Elk Gyros With Chimichurri recipe?

The Smoked Elk Gyros With Chimichurri uses elk as a protein substitute, marinated in a mild citrus marinade before searing on a hot flat-top grill. This recipe also includes cooking the potato-fries on the flat-top grill and warming the flatbreads, making it a time-saving alternative for those without a vertical rotisserie available.

What are the main ingredients and toppings used in the Smoked Elk Gyros With Chimichurri?

The Smoked Elk Gyros With Chimichurri features elk meat, potato fries, a mild citrus flavor, sliced red onion, crisp cucumbers, feta cheese, and Chimichurri sauce all wrapped up in warm flatbreads. The combination of flavors and textures in this dish is sure to impress family and friends.

Other Elk Recipes to Try

Elkburger Helper Recipe

Best Ground Elk and Potato Loaf Recipe

Campfire Pan Fried Elk Tenderloin With Herb Butter Recipe

Overview of Elk as a Game Meat

Nutritional Benefits of Elk Meat

With its lean nature and high protein content, elk meat is a nutritious choice for meat lovers. Elk is low in fat and calories compared to traditional meats like beef, making it a great option for those looking to maintain a healthy diet. In addition, elk meat is a good source of vitamins and minerals such as iron, zinc, and B vitamins, which are important for overall health and well-being.

Ingredients You Will Need

Now that you’re ready to make this awesome smoked gyro meat, you’ll need to grab a few ingredients before diving in. Here’s what you’ll need to make this meat. 1 pound ground beef ground lamb, onion, garlic, dried oregano, dried ground rosemary, kosher salt, thyme, ground cinnamon, and black pepper

Traditional Chimichurri Ingredients

The traditional components of chimichurri are red pepper flakes, garlic, oregano, olive oil, vinegar, and fresh parsley. The flavorful and visually appealing components of this sauce go well with a wide variety of meats, including elk, pork, poultry, and beef.

The Role of Herbs and Acidity

You may enjoy this sauce with a variety of meats, including elk, hog, chicken, and cattle, thanks to its vibrant flavors and aromatic components.

With elk meat being leaner and slightly gamey in flavor, you may want to consider adjusting the herb and acidity levels to tailor the chimichurri to complement the unique taste of elk. Traditional chimichurri may overpower the delicate flavor of elk, so you can experiment with adding more citrus or even incorporating different herbs like mint or cilantro.

Smoked Elk Gyros With Chimichurri

Smoked Elk Gyros With Chimichurri

Smoked Elk Gyros With Chimichurri

This smoked gyro meat is a perfect blend of ground beef and lamb smoked to tasty perfection.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course
Cuisine Greek
Servings 8 Gyros
Calories 431 kcal


  • Kitchen Twine
  • mixing bowl
  • Cast Iron Skillet
  • Grill Grate
  • knives
  • Campfire Cooking Utensils
  • Campfire Serving Utensils
  • Campfire Fork Or Tongs
  • fire proof cooking gloves
  • Cast Iron Dutch Oven
  • foil paper



  • 8 Elk steaks 6 oz. each
  • 2 Cucumber Large
  • 3 Tomatoes
  • 2 Red Onion
  • Celery Salt
  • Salt
  • Pepper
  • 8 Pita Bread Round

Chimichurri Sauce

  • 1/2 cup onion minced yellow
  • 1/2 cup parsley leaves chopped fresh flat-leaf
  • 1 tablespoon fresh oregano chopped
  • 1 teaspoon garlic finely grated or minced
  • 1-1/2 teaspoons kosher salt
  • 1 teaspoon black pepper freshly ground
  • 1/2 teaspoon red pepper flakes
  • 1 cup olive oil extra-virgin
  • 1/2 cup vinegar red wine



  • Preheat smoker to 300 degrees. Our blend consists of Hickory, Maple, and Cherry woods mixed.
    Smoked Elk Gyros With Chimichurri
  • Grill the Elk Medallions immediately on the grates after the grill reaches the temperature you've specified. After the interior temperature reaches 135 degrees, remove them from the heat. Cut the elk into quarter-inch or thinner pieces as soon as it reaches 135 degrees, then take it out of the smoker.
    Smoked Elk Gyros With Chimichurri
  • Begin slicing the cucumber, tomatoes, and red onion for the Gyros toppings while the elk cooks. Add layered vegetables and shaved elk to pitas.
    Smoked Elk Gyros With Chimichurri
  • To make the chimichurri, put the garlic, onion, parsley, oregano, salt, black pepper, and red pepper in a big bowl or jar. Combined the vinegar and oil well.
    Smoked Elk Gyros With Chimichurri
  • Use one pita bread slice each gyro. They are delicious either served cold or warmed in the smoker for a few of minutes, which is what I usually do. On top of the pita, arrange three or four slices of smoked elk. A quarter to half of a red onion, three or four tomato slices, and four or five half-moon slices of cucumber should be placed on top. Set up a dish of BBQ sauce for every single visitor.
    Smoked Elk Gyros With Chimichurri
  • Serve and enjoy with a bowl of chimichurri sauce
    Smoked Elk Gyros With Chimichurri


Serving: 1gCalories: 431kcalCarbohydrates: 39gProtein: 7gFat: 28gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gSodium: 454mgPotassium: 364mgFiber: 3gSugar: 4gVitamin A: 766IUVitamin C: 17mgCalcium: 80mgIron: 2mg
Keyword Smoked Elk Gyros With Chimichurri
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