Rating: 4.5 stars
91 Ratings
  • 5 star values: 74
  • 4 star values: 13
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 3

This is a twist on the classic Greek sandwich.

Recipe Summary

cook:
30 mins
additional:
2 hrs
total:
2 hrs 45 mins
prep:
15 mins
Servings:
6
Yield:
6 sandwiches
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

432 calories; protein 48.4g; carbohydrates 33.7g; fat 10.2g; cholesterol 158.7mg; sodium 383.5mg. Full Nutrition
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