Beef In Pita Pockets Food

CURRIED BEEF PITA POCKETS

Steps:

• In a large cast-iron or other heavy skillet, brown ground beef with the onion, garlic and curry; drain and discard garlic. Stir in the water, salt, sugar and pepper. Cover and simmer 15 minutes. , Add tomato and zucchini; cook just until heated through. Spoon meat mixture into pita breads. If desired, serve with tzatziki sauce.

ROUND 2 RECIPES -BEEF KEBOB PITA POCKETS

Steps:

• Heat a grill pan over medium-high heat and spray pan with nonstick cooking spray. Grill kebabs 3 minutes per side until medium-rare.
• In a small bowl combine cucumbers and leftover reserved yogurt marinade.
• Slice the top off the pita pockets. Fill the pockets with the beef, couscous and yogurt cucumber mixture. Place on serving dishes and serve.
• In a large bowl whisk together canola oil, garlic, yogurt, cumin, salt, pepper and hot sauce. Reserve half the marinade, in a covered bowl, and refrigerate. Add beef cubes to remaining marinade, cover and refrigerate for anywhere from 30 minutes to overnight.
• Preheat grill pan or outdoor grill to medium high heat. Be sure to oil the grill surface before grilling the kebabs.
• Thread beef cubes and onion pieces onto skewers, alternating 3 pieces of beef and onion per skewer. Set aside extra beef cubes. Place skewers on the grill pan and cook 3 to 4 minutes on each side for medium-rare.
• Place kebabs on a serving platter along with Spicy Couscous. Drizzle with some of the reserved marinade and serve.
• Heat oil in a medium saucepan over medium-low heat. Saute garlic with red pepper flakes for 2 minutes being careful not to burn garlic. Add the chicken broth, turn up heat to medium-high and bring to a boil. Stir in couscous, cover and remove from the heat. Let stand 5 minutes. Season with salt and pepper and fluff with fork. Transfer to a serving bowl and serve.

SPICY BEEF & VEGGIES PITA POCKETS

Steps:

• In a large pot, add beef, peppers, and mushrooms.
• Cook on medium until beef is completely brown.
• Drain and rinse fat from the beef mixture and the pot, then return beef mixture back to the pot.
• Add mushrooms and chili sauce.
• Cook on medium, constantly stirring, until the mixture is completly heated.
• Cut the pita pockets in half and warm in the microwave for about 30 seconds.
• Fill the pocket with the beef mixture.

THAI BEEF PITAS

Steps:

• Crumble beef into large nonstick skillet and cook over medium heat. Stir occasionally until browned, about 5-6 minutes. Drain well.
• Add peppers, ginger, garlic, and red pepper flakes to skillet. Cook until peppers are crisp tender.
• Whisk together in a small bowl peanut butter, cilantro, soy sauce, lime juice, and sesame oil. Stir into beef and pepper mixture.
• Cut pitas in half and line with lettuce leave. Fill each with about 1/2 cup of the meat mixture. Sprinkle with green onions and serve.

PITA BEEF POCKETS

Steps:

• Spread mustard on inside of pita pocket halves.
• Fill pockets with beef, tomato, cheese and spinach.

BEEF AND SPINACH PITA POCKETS

Steps:

• In large non-stick skillet, combine first 3 ingredients.
• Cook over medium heat until browned, stirring to crumble beef.
• Drain in a colander, discard drippings.
• Wipe skillet dry with a paper towel.
• Return beef mixture to skillet; add chopped spinach, spices and salt; stir well.
• Cover and cook over medium heat 3 minutes or just until spinach is wilted; remove from heat.
• Spoon 1/2 cup beef mixture into each pita half lined with whole spinach leaves.
• Mix yogurt with curry powder if desired.
• Top each pita half with 1 tablespoon yogurt.

MEATBALL PITA POCKETS

Steps:

• In a small bowl, combine cucumber, tomato, onion, olive oil, vinegar, oregano, salt and pepper. Cover and marinate in refrigerator a few hours or overnight.
• In a small bowl combine egg, bread crumbs, milk, the 2 tbsp onion, allspice and pepper to taste. Add beef and pork and mix well. Shape into 24 meatballs.
• Place meatballs in a baking dish in a single layer. Bake at 375F for 25 minutes or till done. Drain well on paper toweling.
• To assemble sandwiches, place 3 meatballs into each pita bread half. Top with some of the cucumber and tomato mixture and a little of the marinating liquid.

GREEK BEEF PITAS

Steps:

• In a large skillet, cook beef, onion and garlic over medium heat 8-10 minutes or until beef is no longer pink and vegetables are tender, breaking up beef into crumbles; drain. Stir in oregano and 1/2 teaspoon salt., In a small bowl, mix yogurt, tomato, cucumber, dill and remaining salt. Spoon 3/4 cup beef mixture over each pita bread; top with 3 tablespoons yogurt sauce. If desired, top with additional tomatoes and cucumbers. Serve with remaining yogurt sauce.