Beef and Vegetable Pita Pockets

  • Yield: 4 servings
  • Prep: 15 mins
  • Cook: 15 mins


Yogurt Sauce:
1cup plain yogurt
1/4cup peeled and diced cucumber
1/2tablespoon chopped fresh mint
1tablespoon fresh lemon juice
1teaspoon extra-virgin olive oil
1/4teaspoon coarse salt
Pita Pockets:
2tablespoons extra-virgin olive oil, divided
4-- medium onions, chopped
1/4cup chopped bell pepper, red and green
1/4cup zucchini slices (½-inch thick)
1/4cup chopped tomato
1/4teaspoon ground coriander
1/2teaspoon ground cumin
1/4teaspoon coarse salt
1/4teaspoon coarsely ground black pepper
1pound beef top round, thinly sliced
4-- (6-inch) whole-wheat pita loaves with pockets


  1. To prepare sauce, mix all ingredients in a small bowl.
  2. Preheat oven to 300F.
  3. To prepare pita pockets, heat 1 tablespoon oil in a heavy skillet over medium-high heat until hot but not smoking. Add onion and bell pepper; sauté, stirring occasionally, until browned, but still crisp. Add zucchini and tomato; sauté 2 to 3 minutes more. Transfer vegetables to a large plate.
  4. Stir coriander, cumin, salt and pepper together in a bowl. Pat beef dry with paper towels and place in bowl. Toss to coat well. Heat 1 tablespoon oil in pan over medium-high heat. Add meat and sauté, stirring, until browned but still pink inside, 1 to 1 1/2 minutes. Transfer beef to plate with vegetables.
  5. Wrap pitas in foil and place in oven until warm. Halve the pitas and fill with meat and vegetables. Serve sauce on the side for spooning into pitas.

Recipe by Chef Azmin Ghahreman.

Nutritional Info *per serving

  • Calories 460
  • Glycemic Load 2
  • Fat 16g
  • Cholesterol 55mg
  • Sodium 710mg
  • Carbohydrate 53g
  • Fiber 8g
  • Sugars 15g
  • Protein 28g
  • Trans Fat 0g