Greek-style pocket sandwich
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Lean beef -- round |
| 1 | cup | Plain lowfat yogurt |
| 1 | cup | Cucumber -- peeled/chopped |
| ½ | teaspoon | Garlic -- crushed |
| ½ | teaspoon | Dill |
| 2 | Pita bread -- halved | |
| 1 | small | Red onion -- peeled and |
| Sliced | ||
| MARINADE | ||
| 2 | tablespoons | Olive oil |
| 1 | tablespoon | Mustard -- prepared, spicy |
| ½ | cup | Lemon juice |
| 2 | Cloves garlic -- minced | |
| 1 | teaspoon | Dried oregano |
Directions
Cut beef crosswise into thin 5x1/2-inch strips. Combine marinade ingredients and pour over beef strips. Cover and refrigerate for 2-8 hours. In a small bowl, combine yogurt, cucumber, garlic, and dill.
Cover and refrigerate. Preheat oven to 450F. Drain marinade from beef, place meat in shallow pan and bake until crip (about 10 min.).
Stuff each pita half with beef, then top each with a spoonful of yogurt mix and sliced red onion.
Recipe By : Shape