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Venison Souvlaki

yield: 4 total time: 135 minutes

Ingredients

1 1/2 pounds venison backstrap or leg meat, cut into 1-inch chunks
1/2 cup olive oil
1/4 cup lemon juice
zest a lemon
2 tablespoons dried oregano
2 teaspoons dried thyme
2 teaspoons black pepper
2 tablespoons olive oil
2 tablespoons lemon juice
7 ounces greek yogurt
1/2 cup cucumber diced, peeled and seeded
1 tablespoon dill
2 garlic cloves minced
salt
black pepper

Nutrition

Calories : 540 calories
Carbohydrate : 9 grams
Cholesterol : 35 milligrams
Fat : 41 grams
Fiber : 2 grams
Protein : 40 grams
SaturatedFat : 7 grams
Sodium : 220 milligrams
Sugar : 3 grams

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