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Great Greek Pitas

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





List of Ingredients



• 1 1/4 lbs lean beef or boneless chicken breast
  
• 1/4 cup olive oil or cooking oil
  
• 1/4 cup lemon juice
  
• 2 T prepared mustard
  
• 2 cloves garlic, minced
  
• 1 1/2 tsp dried oregano, crushed
  
• 1 8-oz carton plain yogurt
  
• 1 small cucumber, peeled and chopped (about 1 cup)
  
• 1 tsp dried dillweed
  
• 1/4 tsp salt
  
• 3 pita bread rounds, halved
  
• thinly sliced onion (optional)
  
• thinly sliced tomato (optional)
  






Instructions



1. Trim fat from meat. Partially freeze meat. Thinly slice into bite-size strips. Place meat in a plastic bag set into a deep bowl. For marinade, combine oil, lemon juice, mustard, garlic, oregano, and thyme; mix well. Pour over meat in bag. Seal bag. Marinate in the refrigerator 6 to 24 hours, turning bag occasionally.
   
2. For sauce, in a small bowl combine yogurt, cucumber, dillweed, and seasoned salt. Cover and chill 6 to 24 hours.
   
3. At serving time, drain meat. Discard marinade. In a large skillet, stir-fry meat, half at a time, over medium-high heat about 3 minutes or till meat is no longer pink.
   
4. Using a slotted spoon, remove meat from skillet; spoon into pita halves. Stir cucumber sauce; spoon atop meat. If desired, garnish with onion and tomato.
   






Final Comments


Makes 6 servings.