Sunday, May 2, 2010
How to Make Filling for Great Greek Pitas
As far as I can tell, the original recipe can be found here, but I learned it from a friend back in the college days.
Making this dish is really convenient because you can set the meat in the marinade and make the salad ahead of time, then just sauté the meat when you’re ready to eat and it will all take about 10 minutes to put together.
1-1/4 lbs. lean, boneless pork (or chicken)
3 pita rounds, halved
¼ c olive oil or cooking oil
1/4 c lemon juice
2 tbsp prepared mustard
2 cloves garlic, minced
1 ½ tsp dried oregano, crushed
1 tsp dried thyme, crushed
1 8-oz carton plain yogurt**
1 small cucumber, peeled and chopped
Salt to taste
Fresh dill (or 1 tsp dried)
Minced garlic (opt.)
Thinly sliced onion
Thinly sliced tomato
* For the sauce, which is almost like a salad, you can also use your favorite tzatziki recipe
**Tzatziki normally uses “Greek” yogurt, which has more of the liquid drained out. You can drain regular yogurt with the help of a coffee filter, to get a thicker effect.
6-24 hours before serving: (could chill overnight)
1) Trim fat from meat and thinly slice into bite-size strips (may partially freeze to ease slicing)
2) Mix marinade together and add meat; place in refrigerator for 6-24 hours
3) Combine ingredients for sauce and place in refrigerator to chill for 6-24 hours
10-15 minutes before serving time:
1) Stir-fry meat for 3-5 minutes or until no longer pink.
2) Spoon meat into pita halves and top with cucumber-yogurt sauce and onions/tomatoes as desired.