Suppers: [thursday] greek beef pita pockets
Last updated 6/12/2012 1:25:36 AM. Recipe ID 59631. Report a problem with this recipe.
Title: Suppers: [thursday] greek beef pita pockets
Categories: Beef, Main dish, Greek
Yield: 4 Servings
1 sm Onion, finely chopped
2 tb Red wine vinegar
1 ts Dried oregano
1/2 ts Salt
1/2 ts Pepper
1/4 ts Cinnamon
1 lb Lean ground beef
1 tb Vegetable oil
4 sm Pita breads
4 Lettuce leaves
1/2 Cucumber, thinly sliced
2/3 c Extra-thick plain yogurt
2 tb Fresh mint, chopped
1 Garlic clove, minced
1 1/2 ts Lemon juice
In bowl, beat egg; mix in onion, vinegar, oregano, salt, pepper and
cinnamon. Mix in beef. Shape into eight 1/2-inch thick patties.
In large nonstick skillet, heat vegetable oil over medium heat; cook
patties, in batches if necessary and turning once, for about 8
minutes or until no longer pink inside.
Yogurt Mint Sauce: Meanwhile, in small bowl, stir together yogurt,
mint, garlic and lemon juice.
Tip: If extra-thick yogurt is unavailable, prepare your own by using
drained yogurt. Place 1-1/3 cups plain yogurt in cheesecloth-lined
sieve set over bowl. Refrigerate for 3 to 4 hours or overnight or
until yogurt is reduced to about 2/3 cup.
Slice off top third of pita breads; open large piece to form pocket.
Insert top piece, cut side up, into pocket to strengthen bottom.
Place 2 patties in each pocket along with lettuce and cucumber. Spoon
1 tb of sauce into each pocket; serve remaining sauce separately.
Dip crunchy carrots and broccoli into any extra sauce.
Per serving: about 425 calories, 31 g protein, 16 g fat, 40 g
carbohydrate excellent source iron.
Serve with: Carrot sticks and broccoli florets, Pineapple rings.
Other recipes in group: Suppers: [Monday] Chicken with Mushroom Sauce
Suppers: [Tuesday] Carrot and Ham Soup Suppers: [Wednesday] Warm
Couscous & Roasted Fall Vegetables Suppers: [Friday] Pasta Carbonara
with Peas Suppers: [Saturday] Pan-braised Sea Bass with Vegetables
Suppers: [Sunday] Jerked Pork Tenderloins
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