Preparation Time: 15 minutes
12 ounces cooked beef, * see note sliced 1/4-inch thick
1/2 cup plain low-fat yogurt
1/4 cup cucumber, finely chopped
1/4 teaspoon dill weed
1 tablespoon vegetable oil
2 medium onions, sliced into rings
1 teaspoon garlic salt
1/4 teaspoon dried oregano, crushed
4 pita pocket breads, warmed
1 small tomato, chopped
Servings: 4
Combine yogurt, cucumber and dill weed. Cover and refrigerate. Cut cooked beef into 1-inch strips; reserve. Heat oil in large nonstick skillet over medium-high heat 2 minutes. Add onions; cook 2 minutes, stirring occasionally. Add beef strips, garlic salt and oregano; cook 4 minutes or until heated through, stirring occasionally.
Notes: Reduce garlic salt to 1/2 teaspoon if deli-sliced cooked beef is used. To serve, cut each pita bread in half; open to make pocket. Place equal amounts of beef mixture, yogurt sauce and tomatoes into each pocket.
12 ounces cooked beef, * see note sliced 1/4-inch thick
1/2 cup plain low-fat yogurt
1/4 cup cucumber, finely chopped
1/4 teaspoon dill weed
1 tablespoon vegetable oil
2 medium onions, sliced into rings
1 teaspoon garlic salt
1/4 teaspoon dried oregano, crushed
4 pita pocket breads, warmed
1 small tomato, chopped
Servings: 4
Combine yogurt, cucumber and dill weed. Cover and refrigerate. Cut cooked beef into 1-inch strips; reserve. Heat oil in large nonstick skillet over medium-high heat 2 minutes. Add onions; cook 2 minutes, stirring occasionally. Add beef strips, garlic salt and oregano; cook 4 minutes or until heated through, stirring occasionally.
Notes: Reduce garlic salt to 1/2 teaspoon if deli-sliced cooked beef is used. To serve, cut each pita bread in half; open to make pocket. Place equal amounts of beef mixture, yogurt sauce and tomatoes into each pocket.
