Prep Time:
15 mins
Cook Time:
50 mins
Additional Time:
2 hrs
Total Time:
3 hrs 5 mins
Servings:
6
Yield:
6 gyros
Ingredients
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.
Nutrition Facts (per serving)
| 432 | Calories |
| 10g | Fat |
| 34g | Carbs |
| 48g | Protein |
