Ingredients
Method
- Warm a large skillet over medium heat and add the olive oil. Once shimmering, toss in the chopped onion and minced garlic; cook, stirring occasionally, until softened, about 2-3 minutes.
- Add the ground beef, cumin, paprika, salt, and pepper to the skillet. Cook, breaking the meat into crumbles, until browned and cooked through, about 5-7 minutes. Drain excess fat if desired.
- While the beef cooks, warm the pita pockets in a 350°F oven for 3 minutes, or in the microwave for 20-30 seconds, until pliable.
- Open each pita pocket and fill with a generous portion of the seasoned beef mixture. Top with shredded lettuce, diced tomato, diced cucumber, and crumbled feta cheese.
- Finish by drizzling tzatziki sauce inside each pita pocket (or on top) and serve immediately.
Nutrition
Notes
For a lighter version, use ground turkey or chicken instead of beef. If your pita pockets are dry, warm them wrapped in a damp paper towel in the microwave for 15 seconds. Make the filling ahead and store in the fridge for up to 3 days; reheat before stuffing. Avoid overfilling the pockets to prevent tearing. Serve with extra tzatziki on the side for dipping. Add sliced avocado or a squeeze of Meyer lemon for a California twist.