Venison Gyros


This is a twist on the classic Greek sandwich.

Prep Time:
15 mins
Cook Time:
30 mins
Additional Time:
2 hrs
Total Time:
2 hrs 45 mins
6 sandwiches


  • 2 tablespoons olive oil

  • 1 ½ tablespoons ground cumin

  • 1 tablespoon minced garlic

  • 2 teaspoons dried marjoram

  • 2 teaspoons ground dried rosemary

  • 1 tablespoon dried oregano

  • 1 tablespoon red wine vinegar

  • salt and pepper to taste

  • 3 pounds venison, cut into 1/4 thick strips

  • 1 (12 ounce) package pita breads, warmed


  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.

Nutrition Facts (per serving)

432 Calories
10g Fat
34g Carbs
48g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 432
% Daily Value *
Total Fat 10g 13%
Saturated Fat 3g 13%
Cholesterol 159mg 53%
Sodium 384mg 17%
Total Carbohydrate 34g 12%
Dietary Fiber 2g 7%
Total Sugars 1g
Protein 48g
Vitamin C 1mg 7%
Calcium 96mg 7%
Iron 10mg 53%
Potassium 597mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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