These are fantastic.

 

1 cup plain yogurt

1 cup diced peeled cucumber

1 teaspoon dill weed

1/4 teaspoon seasoned salt

1/4 cup olive oil

1/4 cup lemon juice

2 tablespoons Dijon mustard

2 garlic cloves, minced

1 1/2 teaspoon dried oregano

1 teaspoon dried thyme

1 1/4 pounds lean boneless pork chop, thinly sliced

6 pita breads, halved and warmed

1 medium tomato, chopped

2 tablespoons chopped onion

In a small bowl, combine the yogurt, cucumber, dill and seasoned salt; cover and refrigerate for 6 hours or longer.

In a large resalable plastic bag, combine the oil, lemon juice, mustard, garlic, oregano, and thyme;  add pork.  Seal bag and turn to coat; refrigerate for 6 hours or longer, turning occasionally. 

Drain and discard marinade.  In a wok, stir-fry pork until done.

Stuff pork into pita halves; top with cucumber sauce, tomato, and onion.

Enjoy.

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