Wild Boar Tenderloin Greek Souvlaki

Name: Wild Board Tenderloin Greek Souvlaki
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1-2 wild boar tenderloins cut into cubes; 2 small zucchini cut into rounds; Cherry tomatos; 1 med bell pepper cut into chunks; 1 med reg onion cut into chunks; ¼ cup olive oil; 1 lemon zested and juiced; 1 tbsp red wine vinegar; 4 garlic cloves crushed; 1 tbsp dried oregano; 1 tbsp rosemary finely chopped; 1-2 tsp salt; 1 tsp black pepper

Jul 21, 2025Courtney Johnston

Wild Board Tenderloin Greek Souvlaki

Rated 5.0 stars by 1 users

Cuisine

Mediterranean

Author:

Courtney Johnston

Servings

Prep Time

30 minutes

Cook Time

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.

wild boar tenderloin souvlaki on a plate with pita and olives

Ingredients

For the Souvlaki

1-2 wild boar tenderloins cut into cubes
2 small zucchini cut into rounds
Cherry tomatos
1 med bell pepper cut into chunks
1 med reg onion cut into chunks
¼ cup olive oil
1 lemon zested and juiced
1 tbsp red wine vinegar
4 garlic cloves crushed
1 tbsp dried oregano
1 tbsp rosemary finely chopped
1-2 tsp salt
1 tsp black pepper

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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!