Cut pork crosswise into thin slices.
Combine olive oil, mustard, cumin, lemon juice,
minced garlic and oregano. Pour over pork slices.
Cover and refrigerate for 1 to 8 hours. Meanwhile,
in small bowl stir together sour cream, cucumber
crushed garlic and dill. Cover and refrigerate.
Drain the pork slices very well and place in the
grill. Grill for 3-6 minutes.
If your grill has the optional bun warmer, place
the pitas in it to warm. Open each pita to form
a pocket. Divide pork among each. Top each
sandwich with some chilled cucumber mixture,
sliced onions, lettuce and tomato slices.
Yield- 4 servings
Originally Submitted
10/17/2009
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