Greek Style Pita Sandwiches

So good!

Pitas:

12 oz boneless pork loin chops, or boneless skinless chicken, sliced into 1/4″ slices
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

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 tzatziki sauce 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 tzatziki sauce and a sprinkle of feta.

Tztatziki sauce:

1 1/2 c. plain Greek yogurt (that’s 2 6-oz. containers)

1 clove garlic, minced

1-2 tsp. lemon juice

3 green onions, firm ends finely chopped

1 tsp. dry dill weed

Kosher salt and freshly ground black pepper, to taste

1/2 medium cucumber, peeled, seeded, and thinly sliced

Combine ingredients in a small bowl and season with salt and pepper to taste. Store covered and refrigerated for up to 3 days.