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
The Wild Turkey
- 2 pounds wild turkey breast
- 4-6 slices Greek pita bread (or naan)
- Sliced onion
- Sliced tomato
- Lemon wedges
- 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.
- 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.
- Serve souvlaki with pita bread, yogurt-mint sauce, tomato, onion and lemon wedges.
Jenny Nguyen-Wheatley is an outdoor writer, photographer and editor in Nebraska. Jenny founded Food for Hunters in 2011. Find her wild game recipes in numerous hunting and fishing publications.