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Spiced Beef Pita with Tomato-Cucumber Salad & Mint Yogurt Recipe

Spiced Beef Pita with Tomato-Cucumber Salad & Mint Yogurt recipe


This is a yummy beef pita with fresh veggies and a cool yogurt sauce. You cook beef with spices and put it in a pita. Then you add a salad with cucumber and tomato. The sauce is made with yogurt and mint. It's a tasty meal for lunch or dinner.


1 English cucumber, diced
4 cloves garlic, minced
1 small bunch fresh mint, leaves picked
2 lemons, juiced
3/4 cup plain Greek yogurt
1 large red onion, finely chopped
1 lb beef sirloin, sliced into thin strips
3 tomatoes, diced
4 whole wheat pitas
1/2 tsp black pepper
1/2 tsp crushed red pepper
1 tsp ground cumin
2 tbsp extra virgin olive oil
1 tsp smoked paprika
1 tsp salt
1 tbsp avocado oil


Wash and dry the cucumber, tomatoes, and fresh mint.
Dice the cucumber and tomatoes into small pieces and place them in a large bowl to create the salad.
Pick the mint leaves, discard the stems, and finely chop the leaves. Set aside a few whole leaves for garnish.
In a small bowl, whisk together half of the lemon juice, 3/4 cup Greek yogurt, half of the minced garlic, half of the chopped mint, and a pinch of salt to make the mint yogurt sauce.
In a separate bowl, combine the remaining garlic, cumin, smoked paprika, salt, black pepper, crushed red pepper, and 1 tablespoon of olive oil to create the beef marinade.
Add the finely chopped red onion to the marinade.
Slice the beef sirloin into thin strips and toss with the marinade until well coated.
Heat a skillet over medium-high heat and add 1 tablespoon of avocado oil.
Once the oil is hot, add the marinated beef and onion mixture. Cook, stirring occasionally, until the beef is browned and cooked through, about 6-8 minutes.
While the beef cooks, warm the whole wheat pitas in the oven or on a dry skillet until slightly toasted.
To assemble, spread some mint yogurt sauce on each pita, add a generous amount of the beef and onion mixture, and top with the cucumber-tomato salad.
Garnish with the reserved whole mint leaves and serve immediately.

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