These venison gyros are a twist on the classic Greek sandwich.
Prep Time::15 mins
Cook Time::50 mins
Additional Time:: 2 hrs
Total Time:: 3 hrs 5 mins
Servings::6
Yield::6 gyros
Ingredients
2 tablespoons olive oil
1 ½ tablespoons ground cumin
1 tablespoon minced garlic
1 tablespoon red wine vinegar
1 tablespoon dried oregano
2 teaspoons dried marjoram
2 teaspoons ground dried rosemary
salt and pepper to taste
3 pounds venison, cut into 1/4-thick strips
6 pita breads, cut in half and warmed
Directions
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.
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).
Pile onto warmed pitas to serve.