Mediterranean Ground Beef Pita Pockets
Enjoy warm, savory handheld pita pockets stuffed with spiced ground beef, fresh salad, tangy feta, and cool tzatziki for a quick and delicious meal.
Ingredients
For the Base
- 1 lb ground beef Use 90/10 for leaner pockets or 80/20 for juicier filling.
- 1 tsp olive oil A neutral oil works if you don’t have olive oil.
- 1 onion, chopped Swap for 1 tsp onion powder in a pinch.
- 2 cloves garlic, minced Can be substituted with garlic powder for convenience.
- 1 tsp ground cumin Adjust to taste.
- 1 tsp paprika Adjust to taste.
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Pita & Salad
- 4 pita pockets Warm before serving.
- 1 cup lettuce, shredded
- 1 tomato, diced
- 1/2 cucumber, diced
- 1/2 cup feta cheese, crumbled Can be substituted with cotija or queso fresco.
- 1/4 cup tzatziki sauce Use plain Greek yogurt mixed with lemon juice and minced cucumber if needed.
Instructions
Preparation
- Chop the onion, mince the garlic, dice the tomato and cucumber, and shred the lettuce.
- Warm the pita pockets in the oven at 350°F for 5–7 minutes or microwave for 20–30 seconds wrapped in a damp paper towel.
Cooking
- Heat 1 tsp olive oil in a skillet over medium heat. Add the chopped onion and minced garlic. Sauté until the onion becomes soft and translucent, about 3–4 minutes.
- Add 1 lb ground beef to the skillet with the softened onion and garlic. Break the meat apart with a spatula and cook over medium heat until it is no longer pink.
- Season the browned beef with 1 tsp ground cumin, 1 tsp paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Stir well and cook another 2–3 minutes for the flavors to blend.
Assembly
- Open each warmed pita pocket and spoon in the beef mixture. Add shredded lettuce, diced tomato, diced cucumber, and sprinkle with crumbled feta cheese. Drizzle about 1 tbsp tzatziki sauce inside each pocket.
Serving
- Serve while warm so the beef stays juicy and the pita retains its softness. These are best eaten fresh.
Notes
Use medium heat to avoid burning the onions. Taste and adjust seasoning at the end. Keep tzatziki chilled and add last so it stays cool against the warm beef.