These venison gyros are a twist on the classic Greek sandwich
Prep Time
2 hrs
Dificult
Medium
Servings
3 hrs 5 mins
Ingredients
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.
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