Savory Venison Shawarma

Name: Savory Venison Shawarma
Total time: 185 min
Ingredients: 30 ml olive oil; 22.5 g ground cumin; 15 ml minced garlic; 15 ml red wine vinegar; 15 ml dried oregano; 10 ml dried marjoram; 10 ml ground dried rosemary; salt and pepper to taste; 1.4 kg venison, cut into 6 mm thick strips; 1 (340 g) package pita breads, warmed

Indulge in the exotic flavors of this savory venison shawarma, featuring succulent strips of marinated venison seasoned with aromatic spices and served in warm pita bread.

185 min

easy

432kcal

calories

34g

carbohydrates

159mg

cholesterol

10g

fat

fiber

48g

protein

saturated fat

384mg

sodium

sugar

unsaturated fat

Lunch Middle Eastern Inspired American

Ingredients

30 ml olive oil

22.5 g ground cumin

15 ml minced garlic

15 ml red wine vinegar

15 ml dried oregano

10 ml dried marjoram

10 ml ground dried rosemary

salt and pepper to taste

1.4 kg venison, cut into 6 mm thick strips

1 (340 g) package pita breads, warmed

Directions

Step 1

In a large glass or ceramic bowl, combine olive oil, cumin, garlic, vinegar, oregano, marjoram, rosemary, salt, and pepper. Add venison strips and toss to coat evenly. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 2 hours.

Step 2

Heat a large skillet over medium-high heat. Working in batches, add 225 g of venison at a time and cook until browned on the outside and no longer pink on the inside, about 8 minutes. Use an instant-read thermometer to ensure the internal temperature reaches at least 70 degrees C.

Step 3

Serve the succulent venison shawarma on warmed pitas.