Cooking with Kokanee Quinn: Move Over, Lamb,Elk is Having a Mediterranean Moment

Ever look at a traditional Greek gyro rotisserie and think, “Yeah, I don’t have room for that in my kitchen”? Same.

Enter the Citrus-Infused Elk Gyro. We’re swapping the usual suspects for wild game because elk’s mild, slightly sweet vibe plays incredibly well with bold Mediterranean flavors. Even better? No giant vertical spit required. We’re doing this whole operation on a flat-top griddle (or a trusty cast-iron skillet), cooking the meat, the fries, and warming the pita all at the same time. It’s fast, it’s bright, and it’s a total weeknight flex.

The Blueprint

• Prep time: 30 mins
• Cook time: 20 mins
• Servings: 4

The Lineup

• 1.5 lbs boneless elk, sliced thin
• 3 Yukon Gold potatoes, cut into fries
• 1 red onion, thinly sliced
• 1 cucumber, thinly sliced
• 1/2 cup feta cheese, crumbled
• 8 flatbreads or pitas

The Citrus Marinade

• 1/2 cup olive oil
• 1/4 cup lemon juice + 1 tsp zest
• 1 tsp white vinegar
• 1 tsp dried oregano
• 1/2 tsp kosher salt
• 1 garlic clove, minced

The Tangy Sauce

• 1 cup Greek yogurt
• 1 tsp white vinegar
• 1 tsp fresh dill, chopped
• A pinch of salt and pepper

How to Execute

1. Bath Time: Whisk the marinade ingredients together. Drown the elk strips in 3/4 of it, and save the rest for the spuds. Let the meat chill in the fridge for 30–60 minutes.
2. Sauce Up: Mix the yogurt sauce ingredients until smooth. Stick it in the fridge.
3. Prep the Veg: Cut your potatoes into fry-sticks, and slice your onions and cucumbers.
4. Griddle Phase 1: Get your flat-top or skillet hot and oiled over medium heat. Toss the potatoes on with that reserved marinade. Cook until golden and soft (about 10 minutes).
5. Griddle Phase 2: Push the fries to the side. Toss the marinated elk onto the screaming hot surface. Sear it fast—about 4–5 minutes until beautifully browned. Throw the flatbreads on the edge to warm them through.
6. The Assembly: Slap a dollop of yogurt sauce on a warm flatbread. Pile on the citrus elk, crispy potatoes, onions, cucumbers, and a heavy dust of feta. Fold, eat, repeat.

Tip: No elk? Venison or antelope work perfectly here too. If you don’t have a giant griddle, just cook the components in batches in a heavy skillet.