Preparation:
Cut pork into thin strips.
Combine olive oil, lemon juice, prepared mustard, minced garlic, and oregano.
Pour over pork.
Refrigerate 1-8 hours.
Stir together yogurt, chopped cucumber, crushed garlic, and dill. Cover and refrigerate.
Remove pork from marinade. Stir-fry in non-stick pan over medium heat for 2-3 minutes.
Open pita breads to form a pocket.
Add a lettuce leaf to each.
Fill with pork.
Top with cucumber mixture.
Garnish with chopped red onion.
*Note: American pitas are larger. Only two, split in half, are needed. |
