Greek Pitas Recipe
Ingredients
| Plain yogurt | 1 Carton (1l) | |
| Cucumber | 1 Cup (16 tbs), peeled | |
| Dill weed | 1 Teaspoon | |
| Seasoned salt | 1/4 Teaspoon | |
| 1/4 cup olive or vegetable oil | ||
| Lemon juice | 1/4 Cup (16 tbs) | |
| Dijon Mustard | 2 Tablespoon | |
| Garlic | 2 Clove (5gm), minced | |
| Dried oregano | 1/2 Teaspoon | |
| Dried thyme | 1 Teaspoon | |
| 1-1/4 pounds lean boneless pork, thinly sliced | ||
| Pita breads | 6 , halved | |
| Tomato | 1 Medium, chopped | |
| Onion | 2 Tablespoon, chopped | |
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.
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.
Chef
