Pork pita pockets


1 lb boneless pork
2 pita loaves
4 tbsp olive oil
1 tbsp prepared mustard
1 tsp dried oregano
4 tbsp lemon juice
2 cloves garlic, minced

1 cup plain yogurt
1/2 tsp crushed garlic
1 cucumber
1/2 tsp dill weed

How to prepare

Cut pork into thin strips. Combine olive oil, lemon juice, mustard, garlic, and oregano. Pour over pork. Refrigerate 1 to 4 hours. Chop cucumber. Combine remaining ingredients in container, cover, and refrigerate. Remove pork from marinade. Stir-fry in non-stick pan, over medium heat for 2 to 3 minutes.
Halve pita loaves and open to form pocket. Fill with pork. Top with cucumber mixture. Garnish with chopped red onion.

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