Mediterranean Grilled Sandhill Crane Skewers

Elevate your summer grilling “game” with these Mediterranean Grilled Sandhill Crane Skewers—a dish that brings together rich, wild game flavors and vibrant, fresh ingredients. Harvested on a cold December morning, this Texas-shot Sandhill crane transforms into a tender and smoky delight when marinated in bold Mediterranean spices and charred to perfection over an open flame. Paired with warm pita bread, crisp veggies, earthy mushrooms, and a cool, tangy homemade tzatziki sauce, this meal captures the essence of warm-weather dining—light yet satisfying. The warm season is nice, but it makes me miss the cold mornings in the blind with some of my best friends right next to me.

Yield: 4-6

Author: Simon Tiedge

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Mediterranean Grilled Skewers (Sandhill Crane)

Ingredients

Skewers

• 2 Sandhill Crane Breasts (4 Pheasant, Grouse or other small game bird breasts)
• 3 Gloves of Garlic
• 1 Tsp Oregano (Fresh or Dry)
• 1 Tsp Thyme (Fresh or Dry)
• 1 Tsp Rosemary (Fresh or Dry)
• 1 Tsp Salt
• 1 Tsp fresh ground Pepper
• 1/4 cup Olive Oil
• 2 Tbsp Lemon Juice
• Mushrooms and/or Bell Peppers
• 4-6 wooden skewers
• 2-4 tomatoes
• Pita Bread

Tzatziki Sauce

• 32 oz of Greek Yogurt
• 4 Gloves of Garlic
• 1 Cucumber
• 1tsp dill
• 2 tbsp of Lemon Juice or to taste
• salt and pepper to taste

Instructions

Skewers

1. Cut the game bird breasts in 1 inch cubes
2. Chop the garlic and mix with herbs, salt, pepper, olive oil and lemon juice in a shallow bowl or in a zip lock back big enough to hold the meat
3. Add the meat and massage it without breaking it up and let marinade in fridge for 4–24 hours
4. Take the meat out of the fridge 1 hour before you cook it to bring it to room temperature
5. Soak the wooden skewers in water for 30 minutes to prevent them from burning on the grill
6. Start your grill and set it to 375f and oil the grates to prevent sticking
7. Cut the Mushrooms in half and the Peppers in bite size pieces
8. Push meat on the skewers and mix it up with peppers and mushrooms as you like
9. Grill the Skewers over open flame or charcoal bed 4–5 minutes on both sides or till they reach the desired temperature (I cook my crane to medium)

Tzatziki Sauce

1. Peel and grade the cucumber over a box grader
2. Squeeze water out of cucumber and discard
3. Add cucumber to a bowl with the yogurt
4. Finely chop the garlic and add to bowl
5. Add lemon juice, salt, pepper and dill and mix everything well
6. Cover and rest in the fridge for an hour
7. Before serving, taste and add more salt, pepper or lemon juice if needed

Plating

1. I like to pull the meat and veggies off the skewer and top a pita with it
2. Add tzatziki and tomatoes for a great summer meal!