As summer draws to a close, and as my province works back to some semblance of normalcy following the COVID-19 pandemic, I am looking forward to having a few late-summer backyard get-togethers. When friends and family gather at my place, I always try to work a little wild game into the menu, and this recipe is a delicious, easy, and accessible way to introduce non-hunters to wild turkey. Souvlaki, for simplicity’s sake is nothing more than meat on a stick, and nothing simple or more primal than that, so if you already enjoy your wild turkey breast smoked, roasted, or cured and turned into sandwich meat, this is another great way to savor that spring turkey you worked so hard to harvest.
Tender cubes of wild turkey breast marinaded in flavourful Greek spices and served with either traditional Greek salad or warm pita bread with tzatziki sauce and hummus, this dish has been a hit with everyone I’ve made it for. Bright with citrus and garlic, with an unmistakable hit of oregano, if you happen to eat this while drinking a cold beer or a glass of crisp white wine, then all the better.
Enjoy this with friends before summer runs out.
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