Recipe modified, Original recipe by Canadian Living.
I could probably eat these pitas every day! They are fresh, light and satisfying. You can make them with pork or chicken. Either way, they taste great!
What you'll need
750 grams Pork tenderloins
2 tbsp Lemon juice
1 tbsp Extra-virgin olive oil
1 large Garlic clove, minced
1/2 tsp Dried oregano
1/2 tsp Salt
1/4 tsp Pepper
2 Plum tomatoes, sliced
1/2 Red onion, sliced
1 cup Romaine lettuce, shredded
4 Greek-style pocketless pitas (I used the pocket kind, just cause they're easier to eat)
1 small or 1/2 large Cucumber
1/4 tsp Salt
3/4 cup Plain Greek yogurt (or 1 cup Balkan-style plain yogurt)
2 Garlic cloves, minced
2 tbsp Fresh dill, chopped
1 tbsp Lemon juice.
1. For the tzatziki, cut the cucumber in half lengthwise and scrape out the seeds with a spoon. Shred the cucumber into a medium sized bowl, and sprinkle with the salt. Let stand for 10 minutes, then squeeze out the moisture.
2. If using the balkan-style yogurt, place a sieve over a bowl and line the sieve with paper towel. Place the yogurt in the lined sieve and let sit for 30 minutes to allow the extra moisture to drain.
3. In a small bowl, mix cucumber, yogurt, garlic, dill and lemon juice. Salt to taste. Keep covered in fridge until ready to use.
4. Meanwhile, trim and cut pork into 1-inch cubes. In large bowl, whisk together lemon juice, oil, garlic, oregano, salt and pepper; add pork and stir to coat. Marinate for 10 minutes or cover and refrigerate for up to 6 hours.
5. Thread pork onto metal skewers; brush with any remaining marinade. Place on greased grill over medium-high heat; close lid and grill, turning halfway through, until juices run clear when pork is pierced and just a hint of pink remains, about 12 minutes.
6. Remove pork from skewers. Serve with tomatoes, onion, lettuce and tzatziki on/in pitas.