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|
- 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.