Ingredients:

  • 1.5 lbs (680g) boneless pork shoulder or chicken thighs, cut into strips
  • 4 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1/4 cup (60ml) olive oil
  • 2 tablespoons (30ml) red wine vinegar
  • Juice of 1 lemon (about 2 tablespoons or 30ml)
  • 1 cup (240g) Greek yogurt
  • 1/2 cucumber, grated and drained of excess moisture
  • 2 cloves garlic, minced
  • 1 tablespoon (15ml) olive oil
  • 1 tablespoon (15ml) red wine vinegar
  • 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
  • Salt and pepper to taste
  • 4 large pitas or flatbreads
  • Fresh veggies (e.g., sliced tomatoes, red onion, and lettuce)
  • Optional: crumbled feta cheese

Instructions:

  1. In a bowl, combine garlic, oregano, cumin, paprika, salt, pepper, olive oil, vinegar, and lemon juice.
  2. Add the meat to the marinade, mixing well. Cover and refrigerate for at least 1 hour (or overnight for more flavor).
  3. In a bowl, combine Greek yogurt, grated cucumber, garlic, olive oil, vinegar, dill, salt, and pepper. Mix and refrigerate.
  4. Preheat the grill or oven. Cook meat until golden brown and cooked through (internal temperature should reach 165°F or 74°C).
  5. Lightly toast pitas on the grill or in a pan until soft.
  6. Place the cooked meat in the pitas, top with tzatziki, and add veggies. Fold and serve.