Greek Pitas Recipe

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Plain yogurt8 Ounce (1 Carton)
 Diced peeled cucumber1 Cup (16 tbs)
 Dill weed1 Teaspoon
 Seasoned salt1⁄4 Teaspoon
 Olive oil/Vegetable oil1⁄4 Cup (4 tbs)
 Lemon juice1⁄4 Cup (4 tbs)
 Dijon mustard2 Tablespoon
 Garlic2 Clove (10 gm), minced
 Dried oregano1 1⁄2 Teaspoon
 Dried thyme1 Teaspoon
 Lean boneless pork1 1⁄4 Pound, thinly sliced
 Pita breads6 , halved
 Tomato1 Medium, chopped
 Chopped onion2 Tablespoon

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 mg

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

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.
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