• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Peak to Plate
  • Spring Favorites
  • Recipes
  • About Me
  • Contact
  • Subscribe
  • Nav Social Menu

    • Instagram
    • Pinterest
menu icon
go to homepage
  • Spring Favorites
  • Recipes
  • About Me
  • Contact
  • Subscribe
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Spring Favorites
    • Recipes
    • About Me
    • Contact
    • Subscribe
    • Instagram
    • Pinterest
  • ×

    Peak to Plate » All Wild Game » Antelope (Pronghorn)

    Grilled Pronghorn Gyros with Homemade Tzatziki Sauce

    Published: Aug 12, 2021 · Modified: Apr 5, 2022 by Annie Weisz · This post may contain affiliate links.

    Sharing is caring!

    • Facebook
    Jump to Recipe

    Roasts always seem to be the last cut of meat left in the freezer before hunting season. They either get lost in the bottom of your freezer, you don't know what to make with them, or you just don't like them. But, there are so many good things you can make with roasts! Keep reading to learn how to turn a sirloin roast into a delicious summer meal!

    pronghorn gyro with tzatziki sauce

    What cut of meat is used for gyros?

    Gyros are traditionally made with lamb but pronghorn meat is a great substitute. Gyros can be made with ground meat or whole muscle cuts of meat. My favorite way to make gyros is with a sirloin roast because you can cut it into 3 separate steaks. The steaks can then be marinated in an herby vinegar and garlic marinade and grilled to a perfect medium-rare. Sliced thinly, it makes the perfect meat for a delicious gyro.

    Pronghorn gyro ingredients
    pronghorn sirloin roast on wood plate
    gyro meat marinade
    sirloin steaks in gyro marinade
    grilled pronghorn sirloin steak
    sliced pronghorn gyro steak

    How do you cut a sirloin roast into steaks?

    Sirloin roasts (aka football roasts) consist of 3 separate muscles. They are covered in connective tissue but once you remove it, you have some pretty good steaks! All you have to do is cut along the natural muscle lines, separate all the muscles, remove the silverskin, and you're good to go! Make sure that you watch the steaks carefully when you're grilling them since they are 3 very different sizes. Take each one off the grill when they reach 120°F, let them rest to medium rare, and they will be perfect!

    cutting along muscle groups in sirloin roast
    Cut along the lines of the muscles to separate them.
    removing muscle groups from sirloin roast
    Remove each muscle from the roast (3 total)
    sirloin steaks without silverskin removed
    3 muscles separated from sirloin roast
    steaks cut out of sirloin roast
    Sirloin roast steaks with silverskin removed

    What is tzatziki sauce made of?

    Tzatziki (tuh-zee-kee) sauce is a classic Greek sauce made from yogurt and cucumbers. There are many variations but most of them include garlic, an acid of some type (like lemon juice), and a fresh herb (like mint). The key to a flavorful tzatziki sauce is using English cucumber instead of regular cucumber. English cucumbers generally have a lower moisture content than regular cucumbers so they don't water down the sauce. They also tend to have a sweeter, more mild flavor than the standard variety. Another tip to avoid runny sauce is to remove the seeds from the cucumber, grate the flesh, and squeeze the grated cucumber to remove any excess moisture. Then add it to the rest of your ingredients, give it a good stir, and let it sit in the fridge for a few hours before using it. This helps the flavors marry and makes the best-tasting sauce!

    tzatziki ingredients in glass bowl
    English cucumber with seeds removed
    tzatziki sauce in glass bowl with whisk
    tzatziki sauce in jar with fresh mint

    What is typically on a gyro?

    Gyro meat is typically served on pita bread, topped with tzatziki sauce, and some other fresh toppings. You'll typically find gyros topped with feta cheese and sliced tomatoes and onions but I like to make it a little more interesting. Sliced pepperoncini peppers give gyros an added zing and fresh sprouts add a little extra crunch. Additionally, I like to stuff all my ingredients inside a pita pocket to make it a little easier to eat. No matter what bread or toppings you choose, the grilled steak and homemade tzatziki sauce is sure to be a new favorite!

    pronghorn gyro with tzatziki sauce
    pronghorn gyro pocket with fresh toppings.

    Grilled Pronghorn Gyros with Homemade Tzatziki

    Annie Weisz
    Pronghorn sirloin roast makes is the perfect vehicle for a flavorful gyro marinade. Grill it and tuck it away in a pita pocket with fresh toppings and a homemade tzatziki sauce for a refreshing summer meal!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 25 mins
    Cook Time 15 mins
    Resting Time 10 mins
    Total Time 50 mins
    Course Main Course, Sandwich
    Cuisine Greek
    Servings 6
    Calories 462 kcal
    Prevent your screen from going dark

    Ingredients
      

    Gyro Meat:

    • 1 ½ lb pronghorn sirloin roast
    • ¼ cup olive oil
    • ½ lemon, juiced
    • 2 tablespoon red wine vinegar
    • 4 cloves garlic, minced
    • 1 tablespoon fresh thyme leaves, finely chopped
    • 2 tablespoon oregano leaves, finely chopped
    • ½ teaspoon salt
    • ½ teaspoon black pepper

    Tzatziki Sauce:

    • 7 oz whole Greek yogurt
    • ½ cup grated English cucumber (seeds removed) - about ½ cucumber
    • ½ lemon, zested and juiced
    • 1 clove garlic, minced
    • ½ teaspoon honey
    • 1 tablespoon fresh mint leaves, finely chopped
    • ¼ teaspoon salt
    • ¼ teaspoon black pepper

    Other Ingredients:

    • 6 pita pockets
    • 6 tablespoon feta cheese crumbles
    • 3 medium tomatoes, sliced
    • ½ red onion, thinly sliced
    • 6 tablespoon fresh sprouts (alfalfa, broccoli, radish, etc.)
    • 8 pepperoncini peppers, sliced

    Instructions
     

    Gyro Meat:

    • If using a sirloin roast, remove silverskin and cut into 3 pieces. To do this, run a boning or filet knife along the seams of the muscles. The meat will naturally separate between the muscles. You should end up with 1 large, 1 medium, and 1 small piece of meat. Once you have separated the muscles, trim off the silverskin.
    • Combine all marinade ingredients in a glass bowl or container. Add meat and flip a few times to coat. Cover and refrigerate for 2-3 hours.
    • Preheat grill to 500°F. Cook meat for 5-7 minutes per side or until internal temperature reaches 120°F. Grilling time varies widely based on the size and shape of the meat but an internal temperature of 120°F will lead to medium-rare meat. The smaller pieces will probably be done before the larger piece.
    • Preheat grill to 500°F. Cook meat for 5-7 minutes per side or until internal temperature reaches 120°F. Grilling time varies widely based on the size and shape of the meat but an internal temperature of 120°F will lead to medium-rare meat. The smaller pieces will probably be done before the larger piece.

    Tzatziki Sauce:

    • Combine all ingredients except cucumber and mint in a small bowl. Whisk until well-combined. Fold in cucumber and mint. Transfer to a glass jar for easy storage. Refrigerate for at least 2 hours before serving to let flavors marry. Refrigerate for up to 5 days.

    Assembly:

    • Tear or cut pita pockets in half. To each pocket half add sliced meat, 1 tablespoon tzatziki sauce, ½tbsp feta, 1-2 slices of tomato, 1-2 slices of red onion, a few slices of pepperoncini, and 1tbsp sprouts. Enjoy!

    Nutrition

    Calories: 462kcalCarbohydrates: 42gProtein: 36gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 127mgSodium: 664mgPotassium: 838mgFiber: 7gSugar: 6gVitamin A: 800IUVitamin C: 33mgCalcium: 192mgIron: 7mg
    Nutrition Information Disclosure
    Love this recipe?Mention @peak.to.plate on Instagram and tag #peaktoplate

    More Recipes:

    • cutting into breakfast strata on plate.
      Breakfast Strata with Antelope Sausage (Overnight Breakfast Casserole)
    • hand holding jar of wild game stock.
      Rich Wild Game Stock
    • 3 ground venison tacos on avocado print paper.
      Easy Ground Wild Game Tacos
    • stout mac and cheese on small plate with beer and casserole dish.
      Stout Mac and Cheese with Pronghorn Italian Sausage

    Sharing is caring!

    • Facebook

    Reader Interactions

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    posing with whitetail doe

    Hi, I'm Annie! I'm a wife, mom of 2 boys, Registered Dietitian, Wyoming native, lover of all things food, and the creator of Peak to Plate. I believe that preparing delicious meals and enjoying them mindfully is the best way to pay respect to animals harvested for our consumption. I hope to inspire you to take your cooking skills to new creative heights.

    More about me →

    Follow Me:

    • Instagram
    • Pinterest

    Spring Recipes

    • halibut green curry in white bowl with wood spoon.
      Halibut Green Curry
    • miso halibut with shiitakes and green onions.
      Easy Broiled Miso Halibut
    • sliced medium rare elk steak with chipotle butter.
      Elk Steak with Chipotle Compound Butter
    • venison poke bowl with chopsticks.
      Venison Poke Bowls
    • elk meatballs with stout and mushroom gravy in cast iron pan.
      Elk Meatballs with Stout and Mushroom Gravy
    • corned venison hash with horseradish sauce.
      Corned Venison Hash with Horseradish Cream Sauce

    Featured On:

    company logos peak to plate is featured at.

    Popular Posts:

    • cooked venison Italian sausage in bowl.
      Ground Venison Italian Sausage
    • stack of elk quesadillas with guacamole.
      Ground Elk Quesadillas
    • marinated shiitake mushrooms in jar with ginger.
      Soy-Marinated Shiitake Mushrooms
    • smoked trout on plate with tail and honey dipper.
      Honey Smoked Rainbow Trout with Dry Brine
    • pork lard on spoon with jars in background.
      Homemade Pork Lard (Rendered Pork Fat)
    • sliced venison backstrap on slate board.
      Perfect Venison Backstrap
    • Instagram
    • Pinterest
    • Spring Favorites
    • Recipes
    • About Me
    • Contact
    • Subscribe

    Footer

    ↑ back to top

    About

    • About Me
    • Contact
    • Amazon Store

    Newsletter

    • Sign Up! for emails and updates

    Need Help?

    • Privacy Policy
    • Terms & Conditions
    • Disclosures

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Peak to Plate, LLC - ALL RIGHTS RESERVED