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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
12 ounces cooked beef, sliced 1/4 inch thick |
1/2 cup plain low-fat yogurt |
1/4 cup finely chopped cucumber |
1/4 teaspoon dill weed |
1 tablespoon vegetable oil |
2 onions, thinly sliced and separated into rings |
1 teaspoon garlic salt |
1/4 teaspoon dried oregano leaves, crushed |
4 pita breads, warmed |
1 small tomato, chopped |
Directions:
1. Combine yogurt, cucumber and dill weed. Cover and refrigerate.
2. Cut cooked beef into 1-inch strips; reserve.
3. Heat oil in large nonstick skillet over medium-high heat 2 minutes. Add onions; cook 2 minutes, stirring occasionally. Add beef strips, garlic and salt and oregano; cook 4 minutes or until heated through, stirring occasionally.
4. Cut each pita bread in half; open to make pocket. Place equal amounts of beef mixture, yogurt sauce and tomatoes into each pocket.
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