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1/4 cup oilve oil 1/4 cup dry red wine or cranberry juice cocktail 4 cloves garlic, chopped 1 tsp. dried oregano 2 lbs. turkey or pork tenderloin, thinly sliced (I used pork) 6 pita rounds, split Garnish: Baby spinach, red onion slices (didn't use) tomato slices
1. Combine the first 4 ingredients in a large ziplock bag. Add tenderloin slices; seal and marinate in the fridge upto 12 hours.
2. Line grill surface with a piece of foil coated with non stick cooking spray.
3. Heat grill to med.-high heat.
4. Using a slotted spoon, remove meat mixture from plastic bag and arrange on foil.
5. Discard marinade
6. Grill and turn meat slices until browned. Drain and remove from grill.
7. Toast pitas on grill until warm.
8. Sppon meat mixture into pitas; drizzle with cucumber sauce. Top with spinach, onion, and tomatoes
Cucumber Sauce:
1/4 cup sour cream 1/4 cup cucumber, peeled and diced 2 Tbsp. red onion, minced1/4 tsp. lemon pepper 1/4 tsp. dried oregano 1/8 tsp. garlic powder
Combine all ingredients together. Chill till needed for sandwhiches.
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