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Venison Gyros


"This is a twist on the classic Greek sandwich."
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2 h 45 m servings 432 cals
Original recipe yields 6 servings (6 sandwiches)


  • Calories:
  • 432 kcal
  • 22%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 33.7g
  • 11%
  • Protein:
  • 48.4 g
  • 97%
  • Cholesterol:
  • 159 mg
  • 53%
  • Sodium:
  • 384 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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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  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.

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Read all reviews 59
  1. 73 Ratings

Most helpful positive review

I served mine with a cucumber sauce made of crushed cucumbers, sour cream, and garlic and it was amazing! We also topped it with fresh onions and feta cheese. I also stabbed the meat a lot bef...

Most helpful critical review

Turned out alright. I didnt like how the meat tasted so much like taco meat, too much cumin. It also did not taste much like a gyro as I have had them, and love them. So i probably wont be makin...

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Least positive

I served mine with a cucumber sauce made of crushed cucumbers, sour cream, and garlic and it was amazing! We also topped it with fresh onions and feta cheese. I also stabbed the meat a lot bef...

Boy, did I have happy people at the table last night when I fed them these gyros! I'd never cooked venison before so was a little intimidated when my husband went deer hunting in his Volvo stat...

I just keep eating this and I am more of a fish or chicken person!! I thinly sliced a backstrap and marinated the meat for about 6 hours.I cook a lot of venison and this recipe is going to be ma...

Loved the marinade! We have a freezer full of venison so we are always looking for new ways to prepare it. We added, as a garnish, a dill and Greek yogurt sauce (1 cup Greek yogurt, tbsp lemon j...

Made this last night for a hungry crowd and everyone - even the picky eaters - was happy. I used chicken fried steak cut venison b/c that is mostly what is left in my freezer at this point, but...

This is the best!! My family and I could not stop eating this. All the leftovers went also. I think this will become a family favorite and I have been sharing the recipe. One tip; I cut the ...

Delicious and easy! I used the tip end of a venison tenderloin, sliced it thinly while it was still partially frozen, and cooked it on a very hot griddle in batches. Served with all the regula...

I have been trying various recipes using venison. My husband really liked this one. The only thing I did different is adding sliced onion, when cooking. I served in pita bread, with fresh tomat...

This recipe rocks..... Used antelope instead of deer and it was awesome. Make cucumber gyro sauce to go with it. Both quick n easy.