|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.