The great thing is that this whole meal can be made in less than 30 minutes. Maybe even less than 20. You don’t need to marinate the meat for long. Since it’s sliced thin it picks up the strong flavors of lemon and garlic super fast. I’m using pork here because I have some to be used up, but chicken or even steak works great too.
Just slice it thin and mix it up with a little olive oil, lemon juice, garlic, and herbs. Do this step first so it can sit for a few minutes while you prep the rest.
1 Tablespoon olive oil
2 teaspoons minced garlic
1 1/2 Tablespoons fresh lemon juice
2 teaspoons minced fresh oregano
1/2 teaspoon kosher salt
1/4 tsp black pepper
1/4 C diced tomato
1/4 C diced cucumber
2 Tablespoons diced red onion
6 Tablespoons Greek Style Yogurt
1/2 teaspoon lemon zest
1/2 Tablespoon fresh minced parsley
1/4 teaspoon kosher salt
4 Lettuce leaves
4 pita bread halves
2-3 Tbs crumbled Athenos Feta cheese
Combine pork, olive oil, garlic, lemon juice, oregano, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper in a shallow dish and set aside. Heat a medium skillet to medium high heat. While pan is heating, combine Greek yogurt, lemon zest, parsley and 1/4 teaspoon salt and set in fridge to chill. Add pork mixture to pan and cook for 3-4 minutes, stirring frequently, until pork is cooked through and then remove from heat. Combine tomato, cucumber, and red onion. Too assemble, place one lettuce leaf in each pita. Divide pork mixture between pitas, add cucumber and tomato mixture and then top with yogurt sauce and a sprinkle of feta.