Great Greek Pitas

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Great Greek Pitas

Make the sauce and marinate the pork a day ahead. To serve this quick meal, stir-fry the flavorful meat, spoon into pita rounds, and top with the cucumber-yogurt sauce.
Servings 6


  • 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 dillweed
  • 1/4 teaspoon salt
  • 3 p


  • 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.

    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 till 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.

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