I like to serve these when the gang's over for football games—they taste like gyros and the guys love them! You can prepare the meat and sauce ahead of time for added convenience.
- 1 cup (8 ounces) plain yogurt
- 1 cup diced peeled cucumber
- 1 teaspoon dill weed
- 1/4 teaspoon seasoned salt
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 2 tablespoons Dijon mustard
- 2 garlic cloves, minced
- 1-1/2 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1-1/4 pounds lean boneless pork, thinly sliced
- 6 pita breads (6 inches), halved and warmed
- 1 medium tomato, chopped
- 2 tablespoons chopped onion
- In a small bowl, combine the yogurt, cucumber, dill and seasoned salt; cover and refrigerate for 6 hours or overnight.
- In a large resealable plastic bag, combine the oil, lemon juice, mustard, garlic, oregano and thyme; add pork. Seal bag and turn to coat; refrigerate for 6 hours or overnight, turning occasionally.
- Drain and discard marinade. In a large skillet, stir-fry pork for about 4 minutes or until juices run clear. Stuff into pita halves; top with cucumber sauce, tomato and onion. Yield: 6 servings.
Originally published as Greek Pitas in Country Pork 1996, p21
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