Venison 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
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Instructions
- 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.
Source
Original recipe: View Original