Middle Eastern Ground Beef Pita Sandwiches
Tender ground beef, cooked with onions, garlic, and fragrant spices, stuffed into warm pita with crisp vegetables, and drizzled with garlicky yogurt sauce.
Servings 4
Calories 295kcal
Ingredients
For the Filling
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1 pound lean ground beef
- 2 cloves garlic minced
- 1 teaspoon ground allspice
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground nutmeg
- Salt and freshly ground black pepper
- 1/4 cup chopped fresh parsley
For the Yogurt Sauce
- 1/2 cup Greek yogurt
- 1 tablespoon chopped fresh dill or 3/4 teaspoon dried
- 1/4 teaspoon garlic powder
For Serving
- 2 pitas of choice white, whole wheat, whole grain, gluten-free, halved to make 4 pockets
- Sliced red onion
- Sliced English cucumber
- Sliced radishes
Instructions
- Heat the oil in a large skillet over medium-high heat. Add the onion and cook for 3 to 5 minutes, until soft. Add the beef and cook until no longer pink, breaking up the meat as it cooks. Add the allspice, cayenne pepper, paprika, cardamom, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and stir to coat. Cook for 1 to 2 minutes, until the spices are fragrant.
- Reduce the heat to low and simmer for 5 minutes. Fold in the parsley and remove the pan from the heat.
- To prepare the sauce, whisk together the yogurt, dill, and garlic powder. Season to taste with salt and black pepper.
- Spoon the beef mixture into the pita pockets. Add the red onion, cucumber, and radishes. Drizzle with the yogurt sauce and serve with extra yogurt sauce on the side.
Nutrition
Calories: 295kcal | Carbohydrates: 20g | Protein: 30g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 72mg | Sodium: 238mg | Potassium: 539mg | Fiber: 1g | Sugar: 2g | Vitamin A: 555IU | Vitamin C: 7mg | Calcium: 80mg | Iron: 4mg