Grouse souvlaki

This grouse souvlaki take on the classic Greek street food can be done with other game bird meat such as pheasant or dove. Feel free to add your favourite veggies to this awesome summer barbecue kebab.

(Makes 4 kebabs)

Ingredients

• 1 lb grouse breasts, boneless, skinless

Marinade

• 1 tbsp minced garlic
• 2 tbsp fresh oregano, chopped
• 2 tsp maple syrup
• ¼ cup olive oil
• 1 lemon, juice and zest
• Salt and pepper

Tzatziki

• 1 cup Greek yogurt
• 2 tsp minced garlic
• 1 tbsp olive oil
• 1 cup grated cucumber, squeeze out excess liquid
• 1 tbsp fresh dill, chopped
• Salt and pepper

Directions

1. Place your grouse breasts between two sheets of cling wrap and pound them with a meat hammer until thin. (This will also help you look for pellets.)

2. Combine the marinade ingredients in a bowl. Add grouse meat and mix well. Marinate overnight.

3. Thread the grouse onto four skewers, leaving some space at the bottom as a handle.

4. Heat grill to high.

5. Grill for 3-5 minutes on each side until the grouse is cooked to your liking (I prefer grouse served slightly pink).

6. For the tzatziki, mix all ingredients in a bowl. Drizzle the tzatziki over the skewers and serve.

Originally published in the August 2024 issue of Ontario OUT of DOORS

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