Description
Delicious and easy-to-make pita pockets filled with spiced ground beef and fresh vegetables.
Ingredients
Scale
- 1 lb lean ground beef
- 0.5 cup yellow onion, finely diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 0.5 tsp smoked paprika
- 0.25 tsp ground cinnamon
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
- 2 tbsp fresh flat-leaf parsley, chopped
- 4 large pita rounds, halved into pockets
- 1 cup shredded iceberg lettuce
- 1 large Roma tomato, diced
- 0.5 cup English cucumber, diced
- 0.25 cup hummus or Greek yogurt
Instructions
- Place a large non-stick skillet over medium-high heat. Add ground beef and diced onion to the skillet and cook for 7-10 minutes, breaking up the meat with a spatula, until fully browned. Drain any excess rendered fat from the skillet using a spoon or colander.
- Lower heat to medium and stir in minced garlic, cumin, coriander, paprika, cinnamon, salt, and pepper. Sauté for an additional 2 minutes until the spices are toasted and fragrant.
- Remove the skillet from heat and fold in the chopped fresh parsley.
- Warm the pita bread halves in a low oven or microwave for 15 seconds to increase pliability.
- Open each pita pocket and layer in shredded lettuce, diced tomatoes, and diced cucumbers.
- Evenly distribute the spiced beef mixture among the eight pita halves.
- Garnish each pocket with a dollop of hummus or Greek yogurt and serve immediately.
Notes
For a tangy twist, consider adding feta cheese. Adjust spices to your preference for more heat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sauteing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 pocket
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg