Ingredients

• 2 tablespoons olive oil
• 1.5 tablespoons ground cumin
• 1 tablespoon minced garlic
• 1 tablespoon red wine vinegar
• 1 tablespoon dried oregano
• 2 teaspoons dried marjoram
• 2 teaspoons ground dried rosemary
• salt and pepper to taste
• 3 pounds venison , cut into 1/4-thick strips
• 6 pitas breads , cut in half and warmed

Instructions

1. 1 Whisk olive oil, cumin, garlic, vinegar, oregano, marjoram, rosemary, salt, and pepper together in a large glass or ceramic bowl. Add venison strips and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 2 hours.
2. 2 Heat a large skillet over medium-high heat. Working in batches of 1/2 pound at a time, add venison and cook until browned on the outside and no longer pink on the inside, about 8 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
3. 3 Pile onto warmed pitas to serve.

Nutrition per serving