Curried Beef Pita Pockets Recipes

CURRIED BEEF PITAS WITH CUCUMBER SAUCE

Steps:

• In a small bowl, mix the first seven ingredients. Refrigerate until serving., In a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink; crumble beef; drain. Add apple, raisins, curry powder and salt; cook until apple is tender, stirring occasionally. Serve in pita halves with sauce.

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.

BEEFY GREEK PITA FOLDS

Steps:

• In 10-inch skillet, cook ground beef, onion, garlic, oregano and 1/4 teaspoon of the salt over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked. Drain. Stir in olives.
• Meanwhile, in medium bowl, stir together cucumber, tomato, yogurt, dill and remaining 1/4 teaspoon salt.
• On each of 4 individual serving plates, Spoon 1/4 of beef mixture on half of each pita. Top each with yogurt mixture; fold other half of pita over filling. Serve with remaining yogurt mixture.

PITA BEEF POCKETS

Steps:

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

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.

CURRIED CHICKPEA SALAD PITAS

Steps:

• Add the mayonnaise, yogurt, lemon juice, curry powder, honey, salt and pepper to a food processor. Pulse a few times to combine. Add the chickpeas and pulse until the chickpeas are slightly smashed, 5 or 6 more times.
• Empty the mixture into a serving bowl. Fold in the raisins and cilantro until everything is fully coated. Serve immediately or refrigerate until ready to serve. Serve in a pita with cabbage mix and Ryan's Pickled Onions.
• Add the onions, apple cider vinegar, white vinegar, sugar, peppercorns, salt and 1 cup water to a glass pint jar. Stir or shake well to mix. Let marinate overnight in the refrigerator, then keep for up to a month in the fridge.

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.