RCI-SW.003.0049.001
Meat and Veggie Pitas with Yogurt
Meat and Veggie Pitas with Yogurt from the Recidemia collection
Prep10 min
Cook12 min
Total22 min
Servings2
Difficultyintermediate
Ingredients
- 1 tsp
- strips of meat (beef2 cupslamb or pork)
- each ground cumin and dried oregano1 tsp
- warmed pocketless pitas4 unit
- 1 unit
- 1 unit
- slicedcucumber1 unit
- 1 unit
- 1 unit
Method
1
Heat the oil in a large skillet over medium-high heat until shimmering, about 1-2 minutes.
2
Add the strips of meat to the hot skillet and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes.
3
Sprinkle the ground cumin and dried oregano over the cooked meat and stir to coat evenly. Cook for another 1 minute until fragrant.
4
Warm the pocketless pitas by placing them directly over a gas flame for a few seconds per side, or wrapping them in foil and warming in a 300°F oven for 2-3 minutes.
5
Assemble each pita by laying it flat and arranging a portion of the shredded lettuce on the bottom half.
6
Layer the sliced onion, cucumber, and tomato over the lettuce on each pita.
7
Divide the warm spiced meat equally among the four pitas, placing it over the vegetables.
8
Top each pita with a dollop of plain yogurt and fold or roll the pita around the filling.
9
Serve immediately while the meat is still warm and the vegetables are crisp.