Greek Style Pita Sandwiches
|Lean boneless pork/Lamb||1⁄2 Pound|
|Pita bread rounds||2 , halved crosswise|
|Low fat plain yogurt||1⁄4 Cup (4 tbs)|
|Reduced calorie salad dressing||2 Tablespoon|
|Dried dill weed||1 Teaspoon|
|Nonstick spray coating||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Onion powder||1⁄4 Teaspoon|
|Cucumber||1 Small, thinly sliced|
|Tomato||1 Small, thinly sliced|
Partially freeze lamb or pork.
Thinly slice across the grain into bite size strips.
Wrap pita halves in foil.
Heat in a 350° oven for 10 minutes.
In a small bowl combine yogurt, mayonnaise or salad dressing, and dillweed.
Meanwhile, spray a cold wok or skillet with nonstick spray coating; preheat over medium high heat.
Add lamb or pork, garlic, and onion powder; stir fry about 3 minutes or till meat is tender.
Remove wok or skillet from heat.
Stir in 1/8, teaspoon salt and 1/8 teaspoon pepper.
Spread some of the yogurt mixture inside each warm pita half.
Fill pita halves with meat mixture, cucumber slices, and tomato slices.