Live, Love, Laugh & EAT,
Sarah
p.s. pictures can be enlarged simply by clicking on them : )
Start by making your marinade first, in a small-medium mixing bowl add then whisk:
¼ cup lemon juice
2 tbs olive oil
1 tbs prepared mustard (not a fan of mustard just use ½ tbs and add 1 tsp of the next 2 ingredients instead of ½)
½ tsp dried oregano
½ tsp dried oregano
½ tsp onion powder
1 garlic clove minced
Next take your choice of meat I used flank steak, cut the excess fat off and cut your meat ½ inch strips in the direction of the grain, and once you are done with that place your meat in a resealable bag along with the marinade and mix it around/shake it. Let it marinade for about 15 minutes if you're anxious to eat, but if not one hour is good.
While your meat is marinating you can make the yogurt sauce that goes along with it you'll need:
1 small container of 0% Fage Greek Yogurt or Plain Non-Fat Yogurt will do!
1 cucumber peeled and diced
¼ tsp dried dill (optional I can't stand dill so i went without!)
¼ paprika
¼ dried oregano
* if you like it spicy you can add Chipotle Tabasco sauce to your liking or what I used was ½ tbsp of Siriacha, you can get it now at any grocery store in the "Asian" aisle*
In a bowl add yogurt, and spices & hot sauce if desired mix well and then add your diced cucumbers to your liking, for one small container of the yogurt I added ½ a cup of diced cucumbers I just like that extra crunch in every bite
Now when you're ready to cook your meat, you can either grill, bake or pan sear it. While that is cooking you can toast your pita pocket/Ezekiel tortilla or in a pan flipping it on each side for 2 minutes each. Then once everything is done stuff your pita pocket/Ezekiel tortilla with your meat, lettuce, tomatoes, sliced onions and whatever veggies you like, (i added alfalfa sprouts) and top it off with your yogurt sauce and ENJOY!
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