Greek Style Pitas
|Boneless lamb/Beef||3⁄4 Pound|
|Cooking oil||1 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Dried oregano||1⁄2 Teaspoon, crushed|
|Dried thyme||1⁄4 Teaspoon, crushed|
|Feta cheese||2 Ounce, crumbled|
|Pita bread rounds||2 Large, halved crosswise|
|Tomato||1 Medium, cut in thin slice|
|Plain yogurt||1⁄4 Cup (4 tbs)|
Partially freeze meat.
Thinly slice, across the grain, into bite-size pieces.
Preheat a wok or large skillet over high heat.
Add cooking oil. (Add more oil as necessary during stir-frying.)
Stir-fry the garlic, oregano, and thyme in hot oil for 30 seconds.
Add lamb and stir-fry for 2 to 3 minutes or till done.
Add feta to wok or skillet and toss together over heat.
Spoon mixture into lettuce-lined pita halves.
Add tomato slices.
Serve with dollops of yogurt.