Description
This is a twist on the classic Greek sandwich.
Ingredients
- 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
Instructions
- 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.
- 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.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 2 hrs 45 mins
Servings: 6