Mediterranean Lamb and Beef Stuffed Pitas

• 1 lb ground lamb
• 1 lb ground beef
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 4 pita breads
• 1 cucumber, diced
• 2 tomatoes, diced
• Juice of 1 lemon
• 2 tbsp olive oil

Steps

1. 1 In a large skillet, cook the ground lamb and beef with onion and garlic until browned.
2. 2 Stir in oregano, thyme, cumin, smoked paprika, salt, and pepper.
3. 3 Remove from heat and let cool slightly.
4. 4 Slice open pita breads and warm them in the oven.
5. 5 In a bowl, combine cucumber, tomatoes, lemon juice, and olive oil.
6. 6 Stuff each pita with the lamb and beef mixture.
7. 7 Top with cucumber-tomato salad and serve immediately.

Equipment

• Large skillet
• Baking sheet
• Mixing bowl

Variations

• Use all lamb or all beef if preferred.
• Add chopped bell peppers for extra crunch.

Substitutions

• Substitute feta cheese for the cucumber-tomato salad for a cheesier option.
• Use whole wheat pita breads for a healthier twist.

Pairings

• Mediterranean rice pilaf
• Warm pita bread with hummus

Nutrition

Tips

• For extra flavor, add a sprinkle of feta cheese on top.
• Ensure the meat mixture isn't too hot when stuffing the pitas to avoid sogginess.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven to maintain pita crispness.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat in a toaster oven.

Serving Suggestions

• Serve with a side of Greek yogurt and a sprinkle of za'atar.
• Pair with a refreshing cucumber mint drink.

FAQ