Instructions: Combine yogurt, cucumber and dill weed in blender or processor and process 1-2 minutes. Cover and refrigerate. Cut cooked meat into 1" strips, reserve. Heat oil in large nonstick skillet over medium-high heat for 2 minutes; add onions and cook 2 minutes, stirring occasionally. Add meat strips, garlic salt and oregano and cook 4 minutes or until heated through, stirring occasionally. Cut each pita bread in half and open to make pocket. Place desired amounts of meat mixture, yogurt sauce and tomatoes into each pocket. Sliced, pitted olives can also be used as a topper.

NOTE: Bill and I also like to have sliced cucumbers or hard pretzels with this for lunch.

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