Ingredients
1 cup plain yogurt1 cup diced peeled cucumber1 teaspoon dill weed1/4 teaspoon seasoned salt1/4 cup olive oil1/4 cup lemon juice2 tablespoons Dijon mustard2 garlic cloves, minced1-1/2 teaspoon dried oregano1 teaspoon dried thyme1-1/4 pounds lean boneless pork, thinly sliced12 pita pocket halves, warmed1 medium tomato, chopped2 tablespoons chopped onion
Preparation
In a small bowl, combine the yogurt, cucumber, dill and seasoned salt; cover and refrigerate for 6 hours or overnight.
Combine the oil, lemon juice, mustard, garlic, oregano and thyme in large bowl; add pork. Turn to coat; cover. Refrigerate for 6 hours or overnight, turning occasionally.
Drain pork, discarding marinade. In a large skillet, stir-fry pork until browned, about 4 minutes. Stuff into pita halves; top with cucumber sauce, tomato and onion.
