Greek Pork Pita Pockets Recipes

HOMEMADE GREEK PORK GYROS SOUVLAKI RECIPE

Steps:

• To prepare this souvlaki recipe start by preparing the pork gyros. Mix into a large bowl the tenderloin (cut into strips), the garlic, the red onion, 3-4 tbsp of olive oil, 1-2 tbsp of red wine vinegar, some thyme, some rosemary, and mix with your hands. Squeeze the ingredients together, so that all the flavours blend and add 1/2 tbsp of honey. Wrap the bowl and put it into the fridge. Leave the marinade in the fridge for at least 2 hours, before using it (ideally leave it over night).
• In a (very hot) large non-sticking pan, add the tenderloin along with the ingredients of the marinade, and sauté for 1 minute on each side, without stirring, until the meat is nicely coloured, crispy and tender inside.
• To prepare the tzatziki sauce for the pork gyros, pour in a food processor the olive oil and garlic and blend until the garlic is diluted (don't leave any large pieces of garlic). Into a large bowl, grate the cucumber, season with salt and pepper and leave it aside for 10 minutes. Wrap the grated cucumber into a towel and squeeze, in order to get rid of most of the water. Into a bowl, add the cucumber, the blended garlic and oil, the yogurt, 1-2 of red wine vinegar, salt and pepper and mix. (This recipe is for 5-6 servings. Store in the fridge and always serve cold.)
• Use a cooking brush to oil the pita breads on both sides and season with salt, pepper and oregano. Place a large pan (upside down) at the bottom of the oven, place the pita breads on top, and bake in preheated oven at 250C for about 1 minute.
• Pork gyros is usually served wrapped, like a sandwich. To serve, spread some tzatziki sauce on the pita breads and top with the pork gyros, some slices of red onion, some sliced tomato and wrap.
• For an easier version, you can substitute the tzatziki sauce with some fresh yogurt or some mustard and mayonnaise sauce.

GREEK PITA POCKETS

Steps:

• In small bowl, stir together yogurt and lemon juice; set aside.
• In nonstick skillet over medium-high heat, cook sausage, stirring frequently and crumbling for 2 minutes. Add onion, olives, and mushrooms; cook 4 minutes more.
• Add spinach leaves and cook until wilted and sausage is fully cooked, about 1 to 3 minutes. Add eggs and cook, stirring constantly until almost dry. Remove from heat and stir in feta.
• Stuff each pita half with feta-egg mixture. Serve immediately with lemon yogurt.

EVERYTHING GREEK PORK PITAS

Steps:

• Place all ingredients for the pork in a slow cooker on low heat for 10-12 hours, OR in an Instant Pot on the meat/stew setting (about 45 minutes). Shred the meat and stir it around in all those juices. YUM.
• Assemble pitas!

GREEK PITA POCKET

Steps:

• In a small bowl, combine yogurt, 2 tbsp (30 mL) of the lemon juice, dill and ¼ tsp (1 mL) of the lemon pepper. Set aside.
• In a large nonstick skillet over medium-high heat, sauté beef, onion and garlic, breaking up meat with a spoon until beef crumbles, for 5 minutes or until beef is no longer pink and onion is tender. Stir in tomatoes, Greek seasoning, remaining 2 tsp (10 mL) of lemon juice and remaining ¼ tsp (1 mL) of lemon pepper. Cook for 5 minutes or until heated through.
• Place pitas on a work surface. Spread yogurt sauce equally in each pita. Place lettuce, beef mixture and feta cheese equally in each pita.
• Tip: Fresh dill can be kept for only about 2 days. It's wonderful in chicken salad, with seafood and as a garnish to many dishes.
• To make your own Greek seasoning: In a small bowl, combine ¼ tsp (1 mL) each dried oregano, dried parsley, dried garlic powder and salt.

GREEK PORK POCKETS

Steps:

• Place Caesar dressing in a small bowl; add pork and toss to coat. In a large nonstick skillet, heat oil over medium-high heat. Add pork; cook and stir 7-8 minutes or until meat is no longer pink., Fill pitas with pork, cucumber and onion; drizzle with cucumber dressing.

GREEK STYLE PORK PITA WRAPS

Steps:

• In a large zip top bag, combine lemon juice, oil, mustard, 1 1/4 tsp of the garlic, and the oregano.
• Add the pork loin, seal the bag, and turn to coat.
• Refrigerate for at least 2 hours.
• In a bowl, combine the cucumber, yogurt, salt, dill, and remaining garlic.
• Cover and chill till serving time.
• Heat oven to 400°.
• Place pork in pan lined with foil, or sprayed with non stick spray.
• SAVE MARINADE.
• Bake for 10 minutes, then brush with remaining marinade.
• Bake for 15 minutes more, then check temperature with meat thermometer.
• Temp should be 160° (slightly pink).
• Bake longer if necessary.
• This is how I serve the meat in the pitas: split the pita so you have 2 rounds.
• Place some sliced pork in the center, top with yogurt sauce and green onions, and roll up.
• Or if you prefer, you can slice off the top of the pita, and put meat and sauce in to make a pocket.

GREEK PORK PITA POCKETS

Steps:

• 1. Cut 1 pound boneless pork loin into thin strips.
• 2. Combine 4 tablespoons each olive oil and lemon juice, 1 tablespoon mustard, 2 cloves minced garlic, and 1 teaspoon dried oregano.
• 3. Pour over pork and refrigerate 1-8 hours.
• 4. Stir together 1 cup plain yogurt, 1 chopped, peeled cucumber, 1/2 teaspoon crushed garlic and 1/2 teaspoon dill weed.
• 5. Cover and refrigerate.
• 6. Remove pork from marinade.
• 7. Stir-fry in no-stick pan over medium heat for 2-3 minutes.
• 8. Halve two pita loaves and open to form a pocket.
• 9. Fill with pork.
• 10. Top with cucumber mixture.
• 11. Garnish with chopped red onion.