Greek Pitas

• 1 cup plain yogurt
• 1 cup diced peeled cucumber
• 1 teaspoon dill weed
• 1/4 teaspoon seasoned salt
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 2 tablespoons Dijon mustard
• 2 garlic cloves, minced
• 1-1/2 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1-1/4 pounds lean boneless pork, thinly sliced
• 6 pita breads (6 inches), halved and warmed
• 1 medium tomato, chopped
• 2 tablespoons chopped onion

1. In a small bowl, combine the yogurt, cucumber, dill and seasoned salt; cover and refrigerate for 6 hours or overnight.
2. In a large resealable plastic bag, combine the oil, lemon juice, mustard, garlic, oregano and thyme; add pork. Seal bag and turn to coat; refrigerate for 6 hours or overnight, turning occasionally.
3. Drain and discard marinade. In a large skillet, stir-fry pork for about 4 minutes or until juices run clear. Stuff into pita halves; top with cucumber sauce, tomato and onion.

plain yogurt, cucumber, dill weed, salt, olive oil, lemon juice, mustard, garlic, oregano, thyme, pork, pita breads, tomato, onion

Taken from www.tasteofhome.com/recipes/greek-pitas/ (may not work)