Description
Discover how to make delicious homemade venison pepperoni with this easy recipe. Learn the secrets to perfect seasoning and texture for a savory treat that impresses!
Ingredients
- 1 lb (454 g). ground beef
- 1 tsp (5 ml). coarse sea salt
- 1/2 tsp (3 ml). granulated garlic
- 1/2 tsp (3 ml). granulated onion
- 1/2 tsp (3 ml). cumin powder
- 1 tsp (5 ml). dried ground oregano
- 1/2 tsp (3 ml). coarse ground black pepper
- 1/4 tsp (1 ml). ground cinnamon
- 1/2 tsp (3 ml). ground coriander
- 4 pita bread, warmed
- 2 tomatoes, sliced into half-moons
- Shredded romaine lettuce
- Thinly sliced red onion
- Tzatziki (recipe below)
- Tzatziki
- 1 cup (240 ml) Greek yogurt
- 1/4 cup (60 ml) minced cucumber
- 1 garlic, grated on microplane or very finely minced
- 2 tbsp (30 ml). minced fresh dill
- 1 tbsp (15 ml). lemon juice
Instructions
- In a large mixing bowl, thoroughly blend the ground beef with sea salt, granulated garlic and onion, cumin, oregano, black pepper, cinnamon, and coriander until the spices are evenly distributed. Form the mixture into four meatballs of equal size. Set them aside while you prepare the garnish.
- For the tzatziki, mix all the ingredients together and adjust seasoning with salt and pepper to your preference. This can be prepared a day or two in advance and kept in an airtight container in the fridge. Warm the pita bread by brushing with a little water if dry, and heat in the microwave or wrap in foil and place in the oven for a few minutes until they become flexible.
- When ready to cook, heat a cast iron skillet over medium-high heat. Add about 2 teaspoons of cooking oil, swirling to coat the pan lightly. Place one meatball in the skillet, then cover with a pita bread. Use a spatula or bacon press to flatten it until it’s about ¼-inch thick for quick cooking. Cook on one side for about 3 to 4 minutes until thoroughly done, then remove from the skillet. Repeat the process with the other meatballs.
- Serve right away with tzatziki, sliced tomatoes, red onion, and lettuce.
Notes
- Gently mix ground beef with spices using your hands for even distribution and tendernessnRefrigerate tzatziki for at least an hour for flavors to meldnRemove tomato seeds before slicing to prevent excess moisture in pita
