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Greek Pitas

Meat.World's picture
  Plain yogurt 8 Ounce (1 Carton)
  Diced peeled cucumber 1 Cup (16 tbs)
  Dill weed 1 Teaspoon
  Seasoned salt 1⁄4 Teaspoon
  Olive oil/Vegetable oil 1⁄4 Cup (4 tbs)
  Lemon juice 1⁄4 Cup (4 tbs)
  Dijon mustard 2 Tablespoon
  Garlic 2 Clove (10 gm), minced
  Dried oregano 1 1⁄2 Teaspoon
  Dried thyme 1 Teaspoon
  Lean boneless pork 1 1⁄4 Pound, thinly sliced
  Pita breads 6 , halved
  Tomato 1 Medium, chopped
  Chopped onion 2 Tablespoon

In a small bowl, combine yogurt, cucumber, dill and seasoned salt; cover and chill for 6 hours or overnight.
In a large resealable plastic bag, combine oil, lemon juice, mustard, garlic, oregano and thyme; add pork.
Seal bag and turn to coat; chill for 6 hours or overnight, turning occasionally.
Drain and discard marinade.
In a skillet over medium heat, stir-fry pork for about 4 minutes or until no longer pink.
Stuff into pita breads; top with cucumber sauce, tomato and onion.

Recipe Summary

Stir Fried

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Average: 3.9 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2981 Calories from Fat 1339

% Daily Value*

Total Fat 150 g231.1%

Saturated Fat 41 g204.9%

Trans Fat 0 g

Cholesterol 369.7 mg123.2%

Sodium 2686.4 mg111.9%

Total Carbohydrates 244 g81.2%

Dietary Fiber 18.2 g72.7%

Sugars 19 g

Protein 161 g322.7%

Vitamin A 45.9% Vitamin C 101%

Calcium 95.6% Iron 122.1%

*Based on a 2000 Calorie diet

Greek Pitas Recipe