Greek pork (or chicken) pita pockets

4 Servings

Ingredients

Quantity Ingredient
1 pounds Boneless pork loin
4 tablespoons Olive oil
4 tablespoons Lemon juice
1 tablespoon Prepared mustard
2 Cloves minced garlic
1 teaspoon Dried oregano
1 cup Plain yogurt
1 Peeled; chopped cucumber
½ teaspoon Crushed garlic
½ teaspoon Dill weed
2 Pita loaves

Directions

submitted by: dev_lck@... (Lori, Huntsville, Texas) Cut 1 lb. boneless pork loin into thin strips. Combine 4 T. each olive oil and lemon juice, 1 T. prepared mustard, 2 cloves minced garlic, and 1 t.

dried oregano.

Pour over pork. Refrigerate 1-8 hrs. Stir together 1 C. plain yogurt, 1 peeled, chopped cucumber, ½ t. crushed garlic and ½ t. dill weed.

Cover and chill.

Remove pork/chicken from marinade. Stir-fry in non- stick pan over medium heat for 2-3 minutes. Halve two pita loaves and open to form a pocket.

Fill with pork, top with cucumber mixture. Garnish with chopped red onion.

(I usually add shredded lettuce and diced tomato, too) Recipe Archive - 01 July 1996

From the 'RECIPEinternet: Recipes from Around the World' recipe list.

Downloaded from Glen's MM Recipe Archive, .

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