Great Greek Pitas recipe 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)
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, dill weed, and seasoned salt. Cover and chill 6 to 24 hours. 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. [Non-text portions of this message have been removed]
