Great Greek Pitas

If you make the cucumber-yogurt sauce and marinate the pork the night before, these sandwiches go together quickly. At dinnertime, stir-fry the meat, spoon into pita rounds, and top with the sauce.

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2.5 by 3 people

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  • Makes: 6 servings
  • Prep: 25 mins
  • Marinate: 6 hrs to 24 hrs
  • Cook: 6 mins

Great Greek Pitas

Reviews (0)

2.5 by 3 people

Rate This!

Directions

  1. Trim fat from pork. Partially freeze pork. Thinly slice into bite-size strips. Place pork in a plastic bag set into a deep bowl. For marinade, combine oil, lemon juice, mustard, garlic, oregano, and thyme; mix well. Pour over pork in bag. Seal bag. Marinate in the refrigerator 6 to 24 hours, turning bag occasionally. For sauce, in a small bowl combine yogurt, cucumber, dillweed, and seasoned salt. Cover and chill 6 to 24 hours.
  2. 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. Using a slotted spoon, remove pork from skillet; spoon into pita halves. Stir cucumber sauce; spoon atop meat. If desired, garnish with onion and tomato. Makes 6 servings.
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Nutrition Facts (Great Greek Pitas)

  • Per serving:
  • 241 kcal ,
  • 12 g fat
  • 45 mg chol. ,
  • 286 mg sodium ,
  • 15 g carb. ,
  • 1 g fiber ,
  • 18 g pro.
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