Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, greek pitta pockets with lemon quorn. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Great recipe for Greek pitta pockets with lemon Quorn. Simple pitta pockets with Greek salad and homemade Kalamata black olive tapenade Cut pitas in half and open, and keep them warm under a damp paper towel. Take one half of the pita and spread the yogurt sauce inside. Evenly distribute garnishes (tomatoes, onions, cabbage, and cucumber) into the pita, followed by the Quorn slices.
Greek pitta pockets with lemon Quorn is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. They’re nice and they look wonderful. Greek pitta pockets with lemon Quorn is something which I’ve loved my entire life.
To get started with this recipe, we must prepare a few components. You can have greek pitta pockets with lemon quorn using 10 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Greek pitta pockets with lemon Quorn:
- Make ready 2 pitta breads (homemade or warmed)
- Get A few spoonfuls of Greek salad (see recipe)
- Take A few Quorn chunks
- Prepare 1 tablespoon dried Greek oregano
- Get 1 lemon
- Make ready Fresh garden herbs
- Make ready 2 cloves garlic
- Take 1 splash olive oil
- Get Salt and pepper
- Prepare 1 tablespoon black olive tapenade (see recipe)
Vegetarian with dairy free / vegan option. Place chicken cutlets in a shallow baking dish. Pour mixture over chicken cutlets and let. Add the pork loin, seal the bag, and turn to coat.
Steps to make Greek pitta pockets with lemon Quorn:
- Juice half of the lemon (save the rest for wedges) and combine with the crushed garlic cloves, dried oregano and olive oil and salt and pepper. Marinate the Quorn chunks.
- Grill the chunks on a high heat until browned
- Spread the warmed pitta with a little black olive tapenade and stuff with the Greek salad and Quorn chunks.
Pour mixture over chicken cutlets and let. Add the pork loin, seal the bag, and turn to coat. I switched up my mom's recipe to create this tasty pita pocket variation. It's delicious and perfect for warm days, with a creamy cucumber sauce that goes great with fresh, crunchy veggies. —Blair Lonergan, Rochelle, Virginia Fill the pita pockets with a combination of grilled flank steak, grape tomatoes, cucumbers, kalamata olives, and roasted red peppers. Drizzle the pita pockets with Greek yogurt sauce and sprinkle with feta cheese and fresh dill.
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