EVERYTHING GREEK PORK PITAS
Everything Greek Pork Pitas - peppery pork with tzatziki, parsley, sun dried tomato, feta, and lemon juice. works in the Instant Pot!
Provided by Lindsay
Categories Dinner
Time 50m
Number Of Ingredients 10
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!
Nutrition Facts : ServingSize about 1/2 cup of the shredded pork, Calories 270 calories, Sugar 2.1 g, Sodium 423.8 mg, Fat 12.2 g, SaturatedFat 4.2 g, TransFat 0 g, Carbohydrate 4.2 g, Fiber 0.7 g, Protein 33.8 g, Cholesterol 114 mg
PORK SOUVLAKI (SKEWERS) WITH TZATZIKI SAUCE
Juicy and crunchy pork souvlaki (skewers) paired with creamy tzatziki sauce and fluffy pita breads! The pork is first marinated to soak up all the wonderful Mediterranean flavours and then grilled to high temperature, to get all crunchy and nicely coloured..
Provided by Eli K. Giannopoulos
Categories Main
Time 40m
Number Of Ingredients 18
Steps:
- To prepare the pork souvlaki (skewers), cut the pork into 2 cm pieces and place them in a large bowl, along with all the marinade ingredients. Use your hands to mix really well, cover with plastic wrap and put in the fridge for 20 minutes.
- In the meantime prepare the tzatziki sauce for the pork souvlaki. Pour into a food processor the olive oil and 2 cloves of garlic; 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 tbsps of chopped dill, 1-2 of red wine vinegar, salt and pepper and mix. Tore in the fridge and serve cold.
- Cut the wooden skewers to fit your griddle pan and soak them in water for 10 minutes. (This will prevent them from burning.) Thread the pieces of pork, comfortably, on the skewers.
- Preheat a grill or griddle pan on a high heat. Cook the pork skewers for about 10 minutes, turning occasionally, until nicely coloured and cooked through.
- While your pork is cooking, prepare the pita breads. Preheat the oven to 250C. Use a cooking brush to oil the pita breads on both sides and season with salt and oregano. Place a large oven tray (upside down) at the bottom of the oven and place the pita breads on top of the tray. Bake for 1-2 minutes.
- To serve the pork souvlaki (skewers), slice 2 red onions and place on a platter; top with the pork skewers, drizzle with some extra virgin olive oil and a good squeeze of lemon juice. Serve while still warm with some pita breads and tzatziki sauce or wrap them up like a sandwich, adding some tzatziki, sliced onions and tomatoes. Enjoy!
GREEK PORK POCKETS
Make and share this Greek Pork Pockets recipe from Food.com.
Provided by Jolene Green
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place the pork in a large resealable plastic bag; add ceaser dressing. Seal bag and turn to coat.
- In a large nonstick skillet, saute pork in oil for 7-8 minutes or until juices run clear.
- Fill each pita half with pork, cucumber, and onion; drizzle with cucmber dressing.
Nutrition Facts : Calories 329.3, Fat 26.2, SaturatedFat 3.9, Cholesterol 4.7, Sodium 621.7, Carbohydrate 20.2, Fiber 1, Sugar 2.2, Protein 3.5
GREEK STYLE PORK PITA WRAPS
This recipe is so simple to make, and tastes so good. A nice change of pace, and the pork with the sauce are so light tasting. Prep time includes marinating time.
Provided by ciao4293
Categories Pork
Time 2h40m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 249.5, Fat 13, SaturatedFat 3.6, Cholesterol 81.7, Sodium 278.2, Carbohydrate 6.5, Fiber 0.8, Sugar 4, Protein 26.3
GREEK PORK CHOPS
My in-laws taught me a lot about cooking, so any time I come across a great new recipe, I enjoy making it for them. These bright, lemony chops quickly became a favorite. -Geri Lipczynski, Oak Lawn, Illinois
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, mix first 9 ingredients. Add pork chops and turn to coat. Cover; refrigerate 8 hours or overnight., Drain pork, discarding marinade. Grill chops, covered, over medium heat or broil 4 in. from heat until a thermometer reads 145°, 4-5 minutes per side. Let stand 5 minutes before serving.Freeze option: Freeze chops with marinade in a freezer container. To use, thaw in refrigerator overnight. Drain pork, discarding marinade. Grill as directed.
Nutrition Facts : Calories 193 calories, Fat 10g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 349mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges
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.
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