Greek Pitas

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Ingredients:
• 1 cup (250 ml) plain yogurt
• 1 cup (250 ml) diced peeled cucumber
• 1 tsp (5 ml) dill weed
• 1/4 tsp (1 ml) seasoned salt
• 1/4 cup (50 ml) olive oil
• 1/4 cup (50 ml) lemon juice
• 2 tbsp (25 ml) Dijon mustard
• 2 garlic cloves, minced
• 1 1/2 tsp (7 ml) dried oregano
• 1 tsp (5 ml) dried thyme
• 1 1/4 lbs (625 g) lean boneless pork, thinly sliced
• 6 pita breads, halved and warmed
• 1 medium tomato, chopped
• 2 tbsp (25 ml) chopped onion

Method:
1. In small bowl, combine yogourt, cucumber, dill and seasoned salt; cover and refrigerate.

2. In large resealable plastic bag, combine oil, lemon juice, mustard, garlic, oregano and thyme; add pork. Seal bag and turn to coat; refrigerate 1 to 6 hours or overnight, turning occasionally.

3. Drain and discard marinade. In skillet, stir-fry pork about 4 minutes or until no longer pink. Stuff into pita halves; top with cucumber sauce, tomato and onion.

Serves 6

– For nutritional information on this and other great recipes, go to www.rd.ca

 
 
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