Wild Boar Tenderloin Greek Souvlaki
4
30 minutes
10-15 minutes
What brings it all together is the creamy homemade tzatziki: thick Greek yogurt mixed with grated cucumber, garlic, lemon juice, dill, and a drizzle of olive oil. Cool, tangy, and herbaceous, it perfectly balances the richness of the grilled wild boar meat. Whether served on skewers with charred veggies, tucked into warm pita, or plated over a fresh Greek salad, this dish brings the wild to the table in the most delicious way. Perfect for backyard grilling, weekend feasts, or impressing adventurous dinner guests.
Directions
For the Tzatziki sauce
- Grate the cucumber and place it on a paper-towel or cheesecloth and gently squeeze out a bit of the excess water.
- In a medium bowl, combine the cucumber, yogurt, lemon juice, zest, olive oil, garlic, salt, pepper and herbs.
- Stir well and adjust salt and pepper to taste. Chill until ready to use.
For the Souvlaki
- Slice the tenderloin into one inch pieces.
- Combine all the marinade ingredients in a bowl, add the cubed boar and stir well. Cover and allow to marinate for at least 30 minutes, but up to 24 hours in the fridge.
- Soak wooden skewers for 30 minutes in water. (Soak while the meat marinates)
- Carefully skewer the marinated boar onto soaked skewers.
- Pre-heat an outdoor grill or griddle pan then add the skewers. Cook for 5-7 minutes per side until golden brown all over and cooked through. be careful not to overcook though, the boar is very lean and will cook faster than pork.
- Remove from the heat and allow to rest for 5 minutes.
- Serve with olives, warm pitas and/or your choice of sides.
- ENJOY!
