# What You'll Need:
→ Beef Filling
01 - 1.1 lbs lean ground beef
02 - 1 tablespoon olive oil
03 - 1 small onion, finely chopped
04 - 2 garlic cloves, minced
05 - 1 teaspoon ground cumin
06 - 1 teaspoon paprika
07 - 1/2 teaspoon ground coriander
08 - 1/2 teaspoon dried oregano
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
→ Yogurt Sauce
11 - 1/2 cup Greek yogurt
12 - 1 tablespoon fresh lemon juice
13 - 1 small garlic clove, minced
14 - Pinch of salt
15 - Pinch of black pepper
→ Assembly
16 - 4 whole wheat pita breads
17 - 1 cup diced cucumber
18 - 1 cup cherry tomatoes, halved
19 - 1/4 cup red onion, thinly sliced
20 - 1/4 cup crumbled feta cheese
21 - 2 tablespoons fresh parsley, chopped
# Directions:
01 - Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 2 to 3 minutes until softened. Stir in the minced garlic and cook for 30 seconds. Add the ground beef, breaking it up with a spatula. Sprinkle in cumin, paprika, coriander, oregano, salt, and pepper. Cook for 6 to 8 minutes, stirring occasionally, until the beef is browned and cooked through. Remove from heat and set aside.
02 - In a small bowl, whisk together Greek yogurt, lemon juice, minced garlic, salt, and pepper until smooth. Set aside.
03 - Warm pita breads briefly in the microwave or toaster for 10 to 20 seconds until pliable. Cut each pita in half to form pockets.
04 - Fill each pita half with a generous spoonful of the warm ground beef mixture. Top with diced cucumber, cherry tomatoes, and sliced red onion. Sprinkle with crumbled feta cheese. Drizzle or spoon over the yogurt sauce. Garnish with fresh parsley.
05 - Serve immediately while the pitas are warm and the filling is fresh.
