Greek Beef Crumble Pita Pocket Recipe

72 hrs. Before Service

Step 1: Thaw beef crumbles in cooler

24 hrs. Before Service

Step 1: Measure garlic, oregano, paprika and black pepper and thoroughly mix together.  Store in a covered labeled container.

Step 2: Peel and dice cucumbers.

Step 3: Dice tomatoes then mix together with the cucumbers.  Store in a covered and labeled container in the cooler.

Step 4: Dice onion and store in a covered and labeled container in the cooler.

Step 5: Whist together yogurt, lemon, salt and sugar.  Store in a covered and labeled container in the cooler.

Day of service

Step 1: Heat oil in tilt skillet over medium heat.

Step 2: Saute onions for 5-7 minutes, until soft and translucent.

Step 3: Add seasoning mixture and cook for 1 minute.

Step 4: Add Beef Crumbles and stir to combine with spices.

Step 5: Add water and bring to a boil.

Step 6: Reduce to a simmer and cook until the liquid had reduced 80% and the meat reached 165°F.

Step 7: Cut pita bread in half.

Assembly:

Step 1: Fill each pita bread half with a #10 scoop of beef.

Step 2: Top with 2 Tbsp. of the yogurt sauce (or you can portion on the side).

Step 3: Add 2 Tbsp. of the cucumber-tomato mixture then serve.