Greek Style Pocket Sandwiches

Great using fresh pork, but also tasty when leftover cooked pork is marinated, drained, re-heated and served.

Greek Style Pocket Sandwiches


  • 3 tablespoons canola oil 45 mL
  • 1 tablespoon prepared mustard 15 mL
  • 1/2 cup lemon juice 125 mL
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano 5 mL
  • 1 pound boneless pork loin, well trimmed and cut into strips 500 g
  • 1 cup low fat yogurt 250 mL
  • 1 cup cucumber, peeled and chopped 250 mL
  • 1/2 clove garlic, crushed
  • 1/2 teaspoon dried dill 2 mL
  • 2 whole wheat pita breads, halved
  • 1 small red onion, thinly sliced


  1. In a small bowl, combine canola oil, mustard, lemon juice, garlic and oregano. Pour over pork strips. Cover and refrigerate for 1 to 8 hours.
  2. In another bowl, combine yogurt, cucumber, second amount of garlic and dill; cover and refrigerate.
  3. Drain marinade from pork strips, removing as much marinade from meat as possible (use a strainer or colander).
  4. Heat oven to 450 degrees F (230 degrees C). Place strips in a shallow pan in the oven for 10 to 12 minutes, or until lightly browned.
  5. Remove meat from pan with a slotted spoon and place in pita halves. Top each with a generous spoonful of yogurt mixture and some sliced red onion.

Yield: 4 servings

Nutritional Analysis per Serving: Calories 320 Total Fat 10 g Saturated Fat 3 g Cholesterol 75 mg Carbohydrates 25 g Fiber 3 g Protein 30 g Sodium 290 mg

Recipe and photo used with permission from:

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