Mediterranean Ground Beef Pita Pockets
A quick and flavorful recipe for Mediterranean-style pita pockets stuffed with spiced ground beef and fresh veggies, perfect for busy weeknights.
Ingredients
For the filling
- 1 pound ground beef Lean or regular ground beef can be used.
- 1 teaspoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- to taste Salt and pepper
For assembly
- 4 pieces pita bread pockets
- 1 cup lettuce, shredded
- 1 cup tomatoes, diced
- 1/2 cup cucumber, diced
- 1/2 cup feta cheese, crumbled
- 1/4 cup tzatziki sauce (optional) Can swap with Greek yogurt mixed with lemon and dill.
Instructions
Cooking the filling
- Heat 1 teaspoon olive oil in a skillet over medium heat.
- Add the diced onion and sauté until translucent, about 4–5 minutes.
- Stir in the minced garlic, 1 teaspoon oregano, 1 teaspoon cumin, salt, and pepper. Cook for 30 seconds until fragrant.
- Add 1 pound ground beef. Break it up with a spoon and cook until browned, about 6–8 minutes. Drain excess fat from the pan.
Warming the pita
- Meanwhile, warm the pita pockets in a 350°F oven for 5 minutes or microwave individually for 20–30 seconds to make them pliable.
Assembling the pita pockets
- Open each warm pita pocket and spoon in the beef mixture.
- Top with shredded lettuce, diced tomatoes, diced cucumber, and crumbled feta. Add 1 tablespoon tzatziki per pocket if using.
- Serve immediately so the pita stays crisp and the veggies remain crunchy.
Notes
Assemble only what you’ll eat. Leftover beef can be kept in the fridge for 3-4 days. Avoid freezing assembled pitas to maintain texture.