Greek Beef Crumble Pita Pocket Recipe

72 hrs. Before Service

1. Thaw beef crumbles in cooler

24 hrs. Before Service

1. Measure garlic, oregano, paprika and black pepper and thoroughly mix together.  Store in a covered labeled container.
2. Peel and dice cucumbers.
3. Dice tomatoes then mix together with the cucumbers.  Store in a covered and labeled container in the cooler.
4. Dice onion and store in a covered and labeled container in the cooler.
5. Whist together yogurt, lemon, salt and sugar.  Store in a covered and labeled container in the cooler.

Day of service

1. Heat oil in tilt skillet over medium heat.
2. Saute onions for 5-7 minutes, until soft and translucent.
3. Add seasoning mixture and cook for 1 minute.
4. Add Beef Crumbles and stir to combine with spices.
5. Add water and bring to a boil.
6. Reduce to a simmer and cook until the liquid had reduced 80% and the meat reached 165°F.
7. Cut pita bread in half.

Assembly:

1. Fill each pita bread half with a #10 scoop of beef.
2. Top with 2 Tbsp. of the yogurt sauce (or you can portion on the side).
3. Add 2 Tbsp. of the cucumber-tomato mixture then serve.