Elk Gyros

2 tablespoons olive oil
1 1/2 tablespoons ground cumin
1 tablespoon minced garlic
2 teaspoons dried marjoram
2 teaspoons ground dried rosemary
1 tablespoon dried oregano
1 tablespoon red wine vinegar
salt and pepper to taste
3 pounds elk, cut into 1/4" thick strips
1 (12 ounce) pakage pita breads, warmed




Cucumber Sauce:
1 cup sour cream (regular, low fat, or fat free!)
1 medium-large cucumber, shredded or minced
1 teaspoon minced garlic
1 teaspoon garlic powder (Yes, lots of garlic!)

Just mix all the cucumber sauce goods together! Stir well! To keep it cool, refrigerate.

Directions:
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 elk 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 elk strips, a half pound at a time, until the strips have browned and the outside and are no longer pink on the inside, about 8 minutes. Pile the meat onto warmed pitas to serve.
3. Top with cucumber sauce, and enjoy!