Zapisz Experience a vibrant, handheld dinner that bursts with freshness in every bite. These Mediterranean Ground Beef Stuffed Pita Pockets feature savory ground beef spiced with aromatic herbs like cumin and coriander, nestled in warm whole wheat pita pockets alongside crisp vegetables, tangy feta cheese, and a cool, creamy yogurt sauce.
Zapisz Whether you are looking for a satisfying weeknight meal or a flavorful lunch, this dish brings the bright and bold flavors of the Mediterranean to your table with minimal effort.
Ingredients
- Beef Filling: 500 g lean ground beef, 1 tablespoon olive oil, 1 small onion (finely chopped), 2 garlic cloves (minced), 1 teaspoon ground cumin, 1 teaspoon paprika, ½ teaspoon ground coriander, ½ teaspoon dried oregano, salt and black pepper to taste.
- Yogurt Sauce: ½ cup Greek yogurt, 1 tablespoon fresh lemon juice, 1 small garlic clove (minced), a pinch of salt and black pepper.
- Assembling: 4 whole wheat pita breads, 1 cup diced cucumber, 1 cup cherry tomatoes (halved), ¼ cup red onion (thinly sliced), ¼ cup feta cheese (crumbled), 2 tablespoons fresh parsley (chopped).
Instructions
- Prepare the Beef Filling
- Heat olive oil in a large skillet over medium heat. Sauté the chopped onion for 2–3 minutes until softened, then stir in the minced garlic for 30 seconds. Add the ground beef, breaking it up with a spatula. Sprinkle in cumin, paprika, coriander, oregano, salt, and pepper. Cook for 6–8 minutes until the beef is browned and cooked through. Remove from heat.
- Make the Yogurt Sauce
- In a small bowl, whisk together the Greek yogurt, lemon juice, minced garlic, salt, and pepper until the mixture is smooth.
- Warm and Prepare the Pitas
- Warm the pita breads briefly in the microwave or toaster for 10–20 seconds until they are pliable. Cut each pita in half to form pockets.
- Assemble the Pita Pockets
- Fill each pita half with a generous spoonful of the warm beef mixture. Top with diced cucumber, cherry tomatoes, and sliced red onion. Sprinkle with crumbled feta cheese and drizzle over the prepared yogurt sauce. Garnish with fresh parsley.
- Serve
- Serve immediately while the pitas are warm and the filling is fresh.
Zusatztipps für die Zubereitung
For efficient meal planning, both the beef filling and the yogurt sauce can be made ahead of time and stored in the refrigerator separately. Simply reheat the meat and assemble the pockets just before serving to keep the pita from getting soggy.
Varianten und Anpassungen
You can easily swap the ground beef for ground lamb, turkey, or even a plant-based meat substitute. To add more texture and variety, consider adding thinly sliced radishes, shredded lettuce, or even a few kalamata olives.
Serviervorschläge
To enhance the flavor further, try adding a pinch of sumac or an extra squeeze of fresh lemon juice just before serving. These pitas pair beautifully with a side of olives or a simple green salad.
Zapisz With 430 calories per serving, these pita pockets are a balanced and delicious way to enjoy a high-protein dinner that the whole family will love.
Najczęściej zadawane pytania dotyczące przepisów
- → Jakie zioła najlepiej pasują do wołowiny?
Kumin, papryka, kolendra i oregano tworzą klasyczną mieszankę śródziemnomorską. Można dodać szczyptę sumaku dla cytrusowego akcentu.
- → Czym można zastąpić wołowinę?
Świetnie sprawdza się mielona jagnięcina, indyk lub wersja roślinna z soczewicy i grzybów. Każda z opcji dobrze absorbuje przyprawy.
- → Jak przygotować pity aby się nie rozpadały?
Podgrzej je przez 10-20 sekund w mikrofalówce - staną się elastyczne i łatwiej je napełnić bez pęknięć.
- → Czy nadzienie można przygotować wcześniej?
Mieso i sos jogurtowy przygotuj dzień wcześniej, przechowuj w lodówce. Składaj pity tuż przed podaniem aby zachować chrupkość.
- → Jakie warzywa dodać do pit?
Ogórek, pomidorki koktajlowe i czerwona cebula to klasyka. Dobrze komponują się też rzodkiewki, oliwki lub sałata.