Fast Greek Pork or Lamb with Feta


prep 0:10       total 1 day 0:20


4 servings




2 cloves crushed garlic
2 tbsp. olive oil
1/2 tsp. oregano
1 tbsp. lemon juice
Sea salt and pepper

To Prepare

1-1/2 lb. boneless pork or
lamb loin or
leg steaks
1 tsp. dried oregano
2 tsp. thyme
4 pita breads
4 tbsp. greek yogurt
4 oz. feta
Fresh spinach leaves
1 lemon, quartered


Slice the meat finely but roughly at different angles. Mix all the ingredients for the marinade, add the meat, turn to coat, and let marinade until ready to cook. I usually do this in the morning and let it marinade all day.

Heat a nonstick fry pan and sear the meat over hight heat, tossing it in the pan until crisped on the edges, but still a little pink inside. Add the oregano and thyme, and toss well.

Heat the bread in a warm oven or dry frying pan for 3 minutes. Place a pita on each plate. Add a spoonful of yogurt, pile the lamb on top, and scatter the feta over. Serve with lemon quarters for squeezing over.

Author's Comments

This is fantastic! The original recipe calls for lamb, which I don't like, so I use boneless pork insead. Use lamb if you wish. I couldn't find good quality pitas, so I used lavash and made wraps instead, and also added some fresh spinach leaves. Fabulous tasting, and just as important, fast and super easy. From Jill Dupliex, Good Cooking, The New Basics.

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