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  • 1 cup plain yogurt
  • 1/4 cup peeled and diced cucumber
  • 1/2 tablespoon chopped fresh mint
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon extra-virgin olive oil
  • 1/4 teaspoon coarse salt
  • 2 tablespoons extra-virgin olive oil, divided
  • 4 medium onions, chopped
  • 1/4 cup chopped bell pepper, red and green
  • 1/4 cup zucchini slices (½-inch thick)
  • 1/4 cup chopped tomato
  • 1/4 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon coarse salt
  • 1/4 teaspoon coarsely ground black pepper
  • 1 pound 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

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The recipe was originally published as Beef and Vegetable Pita Pockets on

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