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Greek Pitas

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. —Lisa Hockersmith, Bakersfield, California
  • Total Time
    Prep: 20 min. + chilling Cook: 5 min.
  • Makes
    6 servings

Ingredients

  • 1 cup 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
  • 12 pita pocket halves, warmed
  • 1 medium tomato, chopped
  • 2 tablespoons chopped onion

Directions

  • In a small bowl, combine the yogurt, cucumber, dill and seasoned salt; cover and refrigerate for 6 hours or overnight.
  • Combine the oil, lemon juice, mustard, garlic, oregano and thyme in large bowl; add pork. Turn to coat; cover. Refrigerate for 6 hours or overnight, turning occasionally.
  • Drain pork, discarding marinade. In a large skillet, stir-fry pork until browned, about 4 minutes. Stuff into pita halves; top with cucumber sauce, tomato and onion.
Nutrition Facts
2 pita halves: 362 calories, 12g fat (4g saturated fat), 60mg cholesterol, 484mg sodium, 35g carbohydrate (4g sugars, 2g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.

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