Here is a fresh twist on a classic wild game gyro that will be a surefire hit in your next hunting camp. What really makes this gyro stand out is the tangy, garlicky tzatziki and the mix of fresh herbs. All the ingredients are easy to find, and the patties and tzatziki can be made ahead of time and refrigerated until needed. This recipe uses ground stone sheep meat, but any ground wild game meat will work.

Makes 2 gyro's. 



  • ⅓ Cup Cream cheese
  • ½ Cup Greek yogurt
  • ¼ Cup Thinly sliced cucumber
  • 1 Clove Minced garlic
  • 1 Tbsp Chopped fresh dill
  • ½ Tsp Seasoning salt
  • ½ Lemon, juiced

Ram Patties 

  • 1 Tbsp Oil
  • 12 oz Ground sheep meat
  • 1 Tbsp Greek seasoning
  • ½ Tsp Seasoning salt 


  • 1 Tsp Oil
  • 2 Pita breads
  • 1 Tomato
  • 4 Pickle wedges
  • ¼ Cup Thinly sliced cucumber
  • ¼ Cup Diced red onion
  • ¼ Cup Parsley leaves
  • ¼ Cup Dill
  • ¼ Cup Mint leaves 

Step-By-Step Instructions:


  1. Mix the cream cheese in a bowl until it’s soft.
  2. Add the rest of the tzatziki ingredients and mix well. 


  1. Mix the ground meat, Greek seasoning, and seasoning salt together.
  2. Using your hands, form the mixture into four elongated 1” thick patties.
  3. Heat the oil in a pan over medium- high heat and brown the patties on both sides until cooked, approximately 4 minutes.
  4. Clean the pan and add the remainder of the oil.
  5. Fry the pita bread on both sides over medium- low heat until hot.
  6. Build your gyro

Build Order

  1. Pita
  2. Tzatziki
  3. Tomato slices
  4. Ram patties
  5. Tzatziki
  6. Pickle wedges
  7. Sliced cucumber
  8. Diced red onion
  9. Herbs