Venison Sirloin Chop Gyro with Yogurt Dill Sauce

How we make it

1. Marinate the deer in yogurt, salt, za'atar and pepper for 1-2 days.

2. Sear each sirloin chop on each side to desired temp.

3. Combine yogurt, salt, dill, pepper, lemon and pomegranate molasses for the sauce.

4. Assemble with flatbread, sumac onion, tomato and sauce.

Recipe card drafted from our video. Exact amounts and timing are in the video.