Venison Gyros

Venison Gyros

54
ChefStubb's 4

"This is a twist on the classic Greek sandwich."

Ingredients

2 h 45 m {{adjustedServings}} servings 432 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 432 kcal
  • 22%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 33.7g
  • 11%
  • Protein:
  • 48.4 g
  • 97%
  • Cholesterol:
  • 159 mg
  • 53%
  • Sodium:
  • 384 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

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  1. Whisk together the olive oil, cumin, garlic, marjoram, rosemary, oregano, red wine vinegar, salt, and pepper in a large glass or ceramic bowl. Add the venison strips, and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator at least 2 hours.
  2. Heat a large skillet over medium-high heat. Cook the venison strips, a half pound at a time, until the venison has browned on the outside and is no longer pink on the inside, about 8 minutes. Pile the meat onto warmed pitas to serve.
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Reviews

54
  1. 68 Ratings

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I served mine with a cucumber sauce made of crushed cucumbers, sour cream, and garlic and it was amazing! We also topped it with fresh onions and feta cheese. I also stabbed the meat a lot bef...

Boy, did I have happy people at the table last night when I fed them these gyros! I'd never cooked venison before so was a little intimidated when my husband went deer hunting in his Volvo stat...

I just keep eating this and I am more of a fish or chicken person!! I thinly sliced a backstrap and marinated the meat for about 6 hours.I cook a lot of venison and this recipe is going to be ma...