Venison Gyros

These venison gyros are made with strips of venison marinated in cumin, marjoram, and oregano for an interesting twist on the classic Greek sandwich.

• Preparation Time: 15 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 5 mins
• Calories: 432 Calories

Ingredients

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

Recipe Instructions

Step 1

Whisk olive oil, cumin, garlic, vinegar, oregano, marjoram, rosemary, salt, and pepper together in a large glass or ceramic bowl. Add venison strips and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 2 hours.

Step 2

Heat a large skillet over medium-high heat. Working in batches of 1/2 pound at a time, add venison and cook until browned on the outside and no longer pink on the inside, about 8 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Step 3

Pile onto warmed pitas to serve.