Ingredients Makes 4
| 1 cup | plain nonfat yogurt | 250 mL |
| 2 tbsp (+ 2 tsp) | freshly squeezed lemon juice | 40 mL (+ 10 mL) |
| 1 tbsp | chopped fresh dill (see Tips) | 15 mL |
| 1⁄2 tsp | lemon pepper, divided | 2 mL |
| 12 oz | lean ground beef | 375 g |
| 1⁄2 cup | diced onion | 125 mL |
| 2 | cloves garlic, minced | 2 |
| 1 cup | quartered cherry tomatoes | 250 mL |
| 1 tsp | Greek seasoning (see Tips) | 5 mL |
| 4 | 6- to 8-inch (15 to 20 cm) pitas with pockets | 4 |
| 11⁄2 | cups chopped romaine lettuce | 375 mL |
| 4 tsp | reduced-fat crumbled feta cheese | 20 mL |
Instructions
- In a small bowl, combine yogurt, 2 tbsp (30 mL) of the lemon juice, dill and 1⁄4 tsp (1 mL) of the lemon pepper. Set aside.
- In a large nonstick skillet over medium_high heat, sauté beef, onion and garlic, breaking up meat with a spoon until beef crumbles, for 5 minutes or until beef is no longer pink and onion is tender. Stir in tomatoes, Greek seasoning, remaining 2 tsp (10 mL) of lemon juice and remaining 1⁄4 tsp (1 mL) of lemon pepper. Cook for 5 minutes or until heated through.
- Place pitas on a work surface. Spread yogurt sauce equally in each pita. Place lettuce, beef mixture and feta cheese equally in each pita.
Fresh dill can be kept for only about 2 days. It's wonderful in chicken salad, with seafood and as a garnish to many dishes.
To make your own Greek seasoning: In a small bowl, combine 1⁄4 tsp (1 mL) each dried oregano, dried parsley, dried garlic powder and salt.
