Mediterranean Ground Beef Pita (Printable Version)
Seasoned beef and fresh veggies in warm pita pockets with tangy yogurt sauce.
# What You Need:
→ Ground Beef
01 - 1 lb lean ground beef
→ Spices & Seasonings
02 - 1 small onion, finely chopped
03 - 2 garlic cloves, minced
04 - 2 tsp ground cumin
05 - 1 tsp ground coriander
06 - 1 tsp smoked paprika
07 - 1/2 tsp ground cinnamon
08 - 1/2 tsp chili flakes (optional)
09 - Salt and freshly ground black pepper, to taste
10 - 2 tbsp olive oil
→ Fresh Vegetables
11 - 1 cup cherry tomatoes, quartered
12 - 1/2 cucumber, diced
13 - 1/4 red onion, thinly sliced
14 - 1/4 cup flat-leaf parsley, chopped
15 - 1 head romaine lettuce, shredded
→ Yogurt Sauce
16 - 1/2 cup Greek yogurt
17 - 1 tbsp lemon juice
18 - 1 tbsp extra-virgin olive oil
19 - 1 garlic clove, minced
20 - Salt and pepper, to taste
→ Bread
21 - 4 pita pockets, warmed
# Directions:
01 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook for 2–3 minutes until softened.
02 - Add minced garlic and sauté for 1 minute. Stir in ground beef, breaking it up with a spoon, and cook until browned, about 6–8 minutes.
03 - Sprinkle cumin, coriander, paprika, cinnamon, chili flakes (if using), salt, and pepper over the beef. Stir well and cook for another 2 minutes. Remove from heat and set aside.
04 - Whisk together Greek yogurt, lemon juice, olive oil, minced garlic, salt, and pepper in a small bowl.
05 - In a medium bowl, toss cherry tomatoes, cucumber, red onion, and parsley. Season lightly with salt and pepper.
06 - Cut the tops off warm pita breads to create pockets. Fill each pita with shredded lettuce, seasoned beef, vegetable salad, and drizzle with yogurt sauce.
07 - Serve immediately while warm.
# Expert Tips:
01 -
- It brings the vibrant flavors of the Mediterranean to your table in under forty minutes.
- The homemade yogurt sauce ties everything together with a cool tangy finish.
02 -
- Do not overcrowd the pan when browning the beef or it will steam.
- Let the meat rest slightly before filling the pitas to prevent soggy bread.
03 -
- Warm the pitas in a dry pan for the best texture.
- Crumble feta on top for extra salty goodness.