Take your taste buds on a bold Mediterranean adventure with our Wild Boar Tenderloin Souvlaki. A rustic twist on the Greek classic, this recipe uses lean, flavorful wild boar tenderloin game meat, marinated in a vibrant blend of olive oil, garlic, lemon, and herbs. Grilled to smoky perfection, the meat becomes tender and aromatic, with a depth of flavor that far surpasses ordinary pork or chicken.
Courtney Johnston
4
30 minutes
10-15 minutes
Mediterranean
Wild Boar
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.
1 tbsp red wine vinegar
1 tbsp dried oregano
1 tbsp rosemary finely chopped
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.
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.
Serve with olives, warm pitas and/or your choice of sides.
ENJOY!
