Slice the pork into 4x1-inch strips, trimming and discarding excess fat. In a medium bowl, toss the pork strips and onion rings with the olive oil, lemon juice, oregano, and garlic. Let stand at room temperature for 20 minutes.

Meanwhile, make the tzaziki: In a small glass or ceramic bowl, mix the yoghurt, cucumber, mint, and garlic. Season with salt and pepper and stir again. Set aside at room temperature.

Heat countertop grill or panini maker. Place batches of the onion on the grill and cook until charred, about 2 to 3 minutes. Remove and place in a serving dish and keep warm. Repeat with remaining onions.

On the same surface, cook pork in batches, 2 to 3 minutes or until browned and only slightly pink in the center. Add to serving dish with onions.

To serve, slice pita bread in half and fill each half (pocket) with the warm pork and onions. Top each with a generous spoonful of the tzaziki.

Makes 6 servings.

Click here to view the Next Recipe!