Great Greek Pitas

Yield: 6 servings

Ingredients

• 1 1/4 pounds lean boneless pork
• 1/4 cup olive oil or cooking oil
• 1/4 cup lemon juice
• 2 tablespoons prepared mustard
• 2 cloves garlic, minced
• 1 1/2 teaspoons dried oregano, crushed
• 1 teaspoon dried thyme. crushed
• 1 (8 ounce) carton plain yogurt
• 1 small cucumber, peeled and chopped (about 1 cup)
• 1 teaspoon dried dill weed
• 1/4 teaspoon salt
• 3 pita bread rounds, halved
• Thinly sliced onion (optional)
• Thinly sliced tomato (optional)

Instructions

1. Trim fat from pork. Partially freeze pork.
2. Thinly slice pork into bite-size strips. Place pork in a plastic bag set into a deep bowl.
3. For marinade, combine oil, lemon juice, mustard, garlic, oregano and thyme; mix well. Pour over pork in bag. Seal bag.
4. Marinate in the refrigerator 6 to 24 hours, turning bag occasionally.
5. For sauce, in a small bowl combine yogurt, cucumber, dill weed and seasoned salt.
6. Cover and chill for 6 to 24 hours.
7. At serving time, drain pork. Discard marinade. In a large skillet, stir-fry pork, half at a time, over medium-high heat about 3 minutes or until pork is no longer pink.
8. Using a slotted spoon, remove pork from skillet; spoon into pita halves.
9. Stir cucumber sauce; spoon atop meat.
10. If desired, garnish with onion and tomato.

Nutrition

Per serving: 241 calories, 12 g total fat, 45 mg cholesterol, 286 mg sodium, 15 g carbohydrate, 1 g fiber, 18 g protein, 13% calcium, 10% iron

Attribution

Better Homes and Gardens Online