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Beefy Yogurt Pita

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  1. Combine wine, oil, garlic, oregano, salt and pepper and set aside.
  2. Cut steak into strips, 2"x1/4" wide, or as thin as possible
  3. Pout wine marinade over beef strips, and let stand for 1 hour at room temperature. Drain meat strips and cook, in 2 batches, in hot butter, stirring for 2 to 3 minutes on all sides.
  4. Serve meat in a chafing dish or on a hot tray to keep warm.
  5. Open one end of pita to make a pocket. Set out dishes of lettuce, tomato, cucumber and yogurt. Allow each person to fill their own pita.

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