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Middle Eastern Ground Beef Pita Sandwich

Middle Eastern Ground Beef Pita Sandwich - recipe card
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Aromatic spiced ground beef is tucked into warm pita pockets with a garlicky, cucumber-tomato salad and a cool, tangy tahini-yogurt sauce. The rich, savory filling is balanced by bright herbs and a burst of crunchy vegetables, making each bite a satisfying mix of textures and flavors.

Ingredients

Scale
  • 1 lb (450g) ground beef (85% lean)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely chopped (about 1 cup)
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper (optional, or to taste)
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1/2 cup beef broth or water
  • 1 cup plain Greek yogurt (full-fat or 2%)
  • 1/4 cup tahini
  • 1 tablespoon fresh lemon juice
  • 1 small garlic clove, grated (for sauce)
  • 1/4 teaspoon ground cumin (for sauce)
  • 2 medium cucumbers, diced (about 2 cups)
  • 2 medium Roma tomatoes, diced (about 1.5 cups)
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh mint, chopped (optional, or extra parsley)
  • 4 large pita breads (or 8 small, for pocket style)
  • Sliced red onion (optional, for serving)

Instructions

  1. In a small bowl, combine the Greek yogurt, tahini, lemon juice, grated garlic, 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/4 teaspoon ground cumin. Whisk until smooth and creamy. If it’s too thick, add a teaspoon of cold water to reach a drizzle-able consistency. Set aside to let the flavors meld.
  2. In a separate bowl, combine the diced cucumber, tomatoes, parsley, and mint (if using). Toss with a pinch of salt (about 1/4 teaspoon) and set aside. This will be the fresh salad that adds brightness and crunch to the sandwich.
  3. Heat the olive oil in a large skillet (preferably cast iron or stainless steel) over medium-high heat until it shimmers. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 3-4 minutes. Avoid browning the onion too much; you want it to melt into the beef.
  4. Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly so it doesn’t burn. Then add the ground beef, breaking it up with a wooden spoon. Cook the beef, stirring and breaking it into small crumbles, until it is no longer pink, about 5-6 minutes. The beef should be well-browned with crispy edges for maximum flavor.
  5. Add the cumin, coriander, smoked paprika, cinnamon, cayenne (if using), the remaining 1/2 teaspoon kosher salt, and the remaining 1/4 teaspoon black pepper. Stir well to coat the beef evenly with the spices. Let the spices toast for 1 minute to release their oils and deepen the flavor.
  6. Pour in the beef broth or water, scraping the bottom of the skillet with a wooden spoon to deglaze and pick up any browned bits. Let the liquid simmer until mostly reduced, about 2 minutes. The mixture should be moist but not swimming in liquid. Taste and adjust seasoning with salt and pepper if needed. Keep warm on low heat while you prepare the pitas.
  7. Warm the pita breads: For soft, pliable pitas that don’t tear, wrap the pitas in a damp clean kitchen towel and microwave in 30-second intervals until warm, or heat them in a dry skillet over medium heat for 15 seconds per side, or in a 350°F (177°C) oven for 5 minutes. If using pocket pitas, make sure they puff up to create a pocket for filling.
  8. To assemble each sandwich: If using pocket pitas, slice the pita in half crosswise to create two pockets. If using flatbread style, lay the pita open like a flatbread. Spread a generous spoonful of the tahini-yogurt sauce on the inside of the pita half or across the flatbread.
  9. Fill with a generous portion of the spiced beef (about 1/4 of the mixture per serving if using full pita). Top with the fresh cucumber-tomato salad, and if desired, add a few slices of red onion for extra bite.
  10. Drizzle a little more tahini-yogurt sauce over the top (or serve it on the side for dipping). Fold or close the pita and serve immediately. These sandwiches are best eaten fresh, but any assembled leftovers can be stored as directed and reheated.
  11. For a crispier texture, you can also toast the filled pita in a panini press or a skillet over medium-high heat for 1-2 minutes per side, until golden and heated through. This is optional but delicious.
  12. Serve the sandwiches warm, with extra sauce and salad on the side for everyone to customize. The combination of warm spiced beef, cool creamy sauce, and crunchy salad is the essence of Middle Eastern street food.

Notes

Storage: Leftover beef mixture can be refrigerated in an airtight container for up to 3 days. The tahini-yogurt sauce can also be stored for 3 days. The cucumber-tomato salad is best made fresh but can be kept for 1 day (drain excess liquid before using). Freezing: The cooked beef mixture can be frozen for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop over medium heat, adding a splash of water to keep moist. Reheating: For best results, warm the beef in a skillet over medium heat until hot (165°F / 74°C). Warm pitas separately. The sauce can be served cold or at room temperature. Assembled sandwiches are not recommended for freezing.

Nutrition

Keywords: Middle Eastern ground beef pita sandwich, pita sandwich recipe, spiced ground beef wrap, Middle Eastern beef sandwich, kofta style pita, Mediterranean sandwich, ground beef pita, easy weeknight dinner, pita bread recipe, tahini yogurt sauce, Middle Eastern street food

Find it online: https://thehighproteinrecipes.com/middle-eastern-ground-beef-pita-sandwich-recipe/