- 1 pound skinless swordfish steak (about 1 in. thick), cut into 1 in. cubes
- 1 tbsp. fresh lemon juice
- ½ tsp. dried oregano
- 4 (7-in.) pitas
- 1 lg. cucumber
- 8 oz. container of plain yogurt
- 1 ½ tsp. chopped fresh mint
- ½ tsp. chopped garlic, mashed to a paste w/ ½ tsp. salt
- 2 med. tomatoes, chopped
- ½ sm. chopped red onion
- ¾ cup chopped romaine lettuce
Prepare grill. Preheat oven to 200 degrees. In a bowl toss swordfish with lemon juice, oregano and salt and pepper to taste. Cover and chill, 15 min. Wrap pitas in foil and warm in oven. Peel and seed cucumber and coarsely chop. In a sm. bowl, stir together cucumber, yogurt, mint, garlic paste and salt and pepper. Grill fish in oiled grill basket about 8 min. turning occasionally. Divide cucumber mixture among pitas, spreading to cover. Top with fish. Sprinkle tomatoes, onion and lettuce over fish and roll pitas into cones, wrapping with foil to secure. Serves 4.