• For sauce, in a small bowl, combine the yogurt, parsley, garlic and salt. Refrigerate until serving.
• In a large resealable plastic bag, combine the oregano, rosemary, salt and pepper; add beef. Seal bag and toss to coat.
• In a large nonstick skillet, saute onion in 2 teaspoons oil until golden brown. Remove and keep warm. Saute beef in remaining oil until no longer pink.
• Serve beef and onion on pitas with yogurt sauce.
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