On another note, you can use the recipe (to follow) with all the different seasons and spices or when you are at the store you can pick up a Greek blend that McCormick makes in the baking aisle. I use the McCormick Greek blend, myself to save some time and it is just the right blend of all the spices, making the meat more perfect in taste. The yogurt sauce in this recipe, is actually called taziki.
Yogurt Sauce (Taziki):
1 c. plain yogurt
1/4 c. diced cucumber
1/2 tsp. garlic, minced
1/2 tsp. salt
1/4 tsp. pepper
Steaks/Chicken/Lamb: 3 Tyson Beef Flat Iron Grillers, frozen (or your choice of meat)
2 tsp. oil
1/4 tsp. salt
1/8 tsp. pepper
1 tsp. dried oregano, crushed
1 tsp. garlic, minced
4 pita pocket bread, halved crosswise and warmed
1 medium tomato, chopped
1/4 c. onion, chopped
1/2 c. cucumber, chopped
1. In a small bowl, combine yogurt sauce (taziki) ingredients; mix well. Cover and refrigerate.
2. In a medium nonstick skillet, heat oil over medium heat. Sprinkle both sides of meat with salt and pepper; cook 5 minutes; turn steaks over. Spread half of oregano and garlic over steaks (or McCormick Greek Blend). Cook 5 more minutes; turn steaks. Spread remaining oregano and garlic over steaks (or Greek blend). Turn steaks over. Cook, turning frequently, 8-12 minutes longer or until temperature on instant read thermometer reads 150 degrees Fahrenheit. Remove from heat.
3. Cut steaks (or other meat of choice) into thin slices. Spoon slices into pita pockets. Top with tomato, onion, cucumber and taziki, if desired. (Eating just the meat is good, too.)
Makes 4 servings
NOTE: This actually fed 8 of us because we had the other two Greek dishes that I made the same night. We only had one full pita left out of a package of six and no meat, but it worked out great because the meat filled the other 5 pitas (halved making 10). SO YUMMY!
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