Go Back
–+ servings

Venison Gyros

Food Wiki
Here's a creative spin on the traditional Greek sandwich.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Additional Time 2 hours
Total Time 2 hours 45 minutes
Course Main Course
Cuisine world cuisine
Servings 6
Calories 432 kcal

Ingredients
  

  • 2 tablespoons olive oil
  • 1 ½ tablespoons ground cumin
  • 1 tablespoon minced garlic
  • 2 teaspoons dried marjoram
  • 2 teaspoons ground dried rosemary
  • 1 tablespoon dried oregano
  • 1 tablespoon red wine vinegar
  • salt and pepper to taste
  • 3 pounds venison, cut into 1/4 thick strips
  • 1 (12 ounce) package pita breads, warmed

Instructions
 

  • Whisk together the olive oil, cumin, garlic, marjoram, rosemary, oregano, red wine vinegar, salt, and pepper in a large glass or ceramic bowl. Add the venison strips and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator at least 2 hours.
  • Heat a large skillet over medium-high heat. Cook the venison strips, a half-pound at a time, until the venison has browned on the outside and is no longer pink on the inside, about 8 minutes. Pile the meat onto warmed pitas to serve.

Nutrition

Calories: 432kcalCarbohydrates: 34gProtein: 48gFat: 10gSaturated Fat: 3gCholesterol: 159mgSodium: 384mgPotassium: 597mgFiber: 2gSugar: 1gVitamin C: 1mgCalcium: 96mgIron: 10mg
Keyword Venison Gyros
Tried this recipe?Let us know how it was!