Serves: 2
Prep Time: 5 minutes
Cooking Time: 5 minutes
These shawarma wraps use canned venison, which makes them super quick and easy to prepare. I’ve listed a number of toppings which all taste great on shawarma – use some or all of them! Garlic and tahini sauce can be found in most grocery stores these days, but if you’re having trouble tracking them down, you can make your own using online recipes, or visit a Middle Eastern grocer. Same goes for the shawarma spice blend. To make your own, mix together the “DIY Shawarma Spice Blend” ingredients below and save the extra, as you’ll inevitably be making these again and again!
Ingredients:
- 8oz canned venison meat
- 1 tablespoon olive oil
- 1 clove garlic, minced (or ó
- teaspoon garlic powder)
- 2 tablespoons shawarma spice blend
- 2 pitas
- Tinfoil or waxed paper
Optional Toppings:
- Shredded lettuce
- Sliced tomato
- Thinly sliced red onion
- Sliced cucumber
- Dill pickles
- Hot sauce
- Tahini sauce
- Garlic sauce
DIY Shawarma Spice Blend:
- 3/4 tablespoon cumin
- 3/4 tablespoon turmeric
- 3/4 tablespoon coriander
- 3/4 tablespoon garlic powder
- 3/4 tablespoon regular or smoked paprika
- 1/2 teaspoon ground cloves
- 1/2 teaspoon cayenne
Directions:
- DRAIN THE canned venison (save the juices for cooking rice or adding to gravy).
- HEAT THE olive oil in a skillet over medium-high heat. Add the venison meat and break it apart with a spatula. Add the garlic and shawarma spice blend and cook until meat is browned and crispy, about 5-8 minutes.
- GENTLY WARM up the pita.
- OPEN UP the pita pouches and stuff each with half of the crispy meat. Add any toppings and sauces you prefer, then roll tightly in tinfoil or wax paper. Cut in half, then serve. Enjoy!
