Grilled pork and vegetable Pitas
From tooheymomster 17 years ago
- 5 minutes to make
- Serves 4
Grilled pork and vegetable pitas
Ingredients
- 3 tbsp. Dijon mustard shopping list
- 3 tbsp. red wine vinegar shopping list
- 2 tsp. olive oil shopping list
- 2 medium garlic cloves, minced shopping list
- 1/4 tsp. pepper shopping list
- 8 oz. fat-free or low-fat plain yogurt shopping list
- 1 lb. pork tenderloin, all visible fat discarded, cut into 3/4-inch cubes shopping list
- 14 medium button mushrooms, halved shopping list
- 1 medium red bell pepper, cut into 3/4 inch pieces shopping list
- 1/2 onion, cut into 3/4 inch pieces shopping list
- 4 6 inch whole wheat pita breads, halved crosswise shopping list
How to make it
- In a small bowl, stir together the mustard, vinegar, oil, garlic and pepper
- Stir 1 tbsp. of this mixture into the container of yogurt; refrigerate
- Preheat the grill to medium-high heat
- On eight 10 inch metal skewers, alternately thread the pork, mushrooms, bell peppers and onions
- Grill the kebabs for two minutes on each side, or until the pork is browned
- Brush the mustard mixture without the yogurt on all sides of the kebabs
- Grill for one to two minutes on each side, or until the pork is no longer pink in the center and the vegetables are tender
- To serve, remove the meat and vegetables from a skewer and place in half a pita bread
- Top with 2 tbsp. of the refrigerated yogurt sauce
- Repeat with the remaining kebabs and yogurt sauce
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