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Greek Pitas

Meat.World's picture
Ingredients
  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
Directions

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

Cuisine: 
Greek
Course: 
Snack
Method: 
Stir Fried
Ingredient: 
Pork

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