Pita bread, the often overlooked sandwich pockets are ideal for hybrid of Greece's gyro. Together tender and flavorful pork, hallmark Mediterranean herbs and briny feta cheese make for one sloppy but delicious joe.
1 - 15 ounce can garbanzo beans, drained and rinsed
1 cup stock
1/2 cup feta cheese
1 cup cherry tomatoes, halved
Optional: 2 tablespoons mint leaves, chopped
4 whole pita rounds
1 head of butter or bib lettuce
1. In a large skillet over medium-high heat, add the olive oil, ground meat and onion. Sauté for 10 minutes or until meat is cooked through.
2. Stir in garlic and cook until fragrant, about 30 seconds.
3. Reduce heat to medium-low and add Mediterranean Oregano, Thyme, tahini, garbanzo beans and stock. Cook until the stock is almost evaporated, about 8-10 minutes. Season with salt and pepper to taste.
4. Remove from the heat. Stir in feta, tomatoes, and mint if using. Line pita pockets with lettuce and spoon in mixture. Serve with additional feta, tomatoes and mint if desired.