MEDITERRANEAN PITA POCKETS
Steps:
- In a small bowl mix together the yogurt, parsley, hot sauce, cumin, and salt and pepper, to taste.
- Slice the top off of each pita pocket. Fill each pocket with 2 slices of brisket, a quarter of the pickled cucumbers and drizzle with the yogurt mixture. Arrange on a serving platter and serve.
PITA BEEF POCKETS
Try a Betty Crocker pita sandwich recipe.
Provided by Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Spread mustard on inside of pita pocket halves.
- Fill pockets with beef, tomato, cheese and spinach.
Nutrition Facts : Calories 340, Carbohydrate 20 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 2 g, Protein 25 g, SaturatedFat 8 g, ServingSize 1 Sandwich, Sodium 690 mg, Sugar 2 g, TransFat 1/2 g
BEEF AND SPINACH PITA POCKETS
Make and share this Beef and Spinach Pita Pockets recipe from Food.com.
Provided by Dancer
Categories Lunch/Snacks
Time 30m
Yield 2 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 353, Fat 18.2, SaturatedFat 6.9, Cholesterol 77, Sodium 442.3, Carbohydrate 21.7, Fiber 3.7, Sugar 1.6, Protein 26.5
CURRIED BEEF PITA POCKETS
If there are people in your family who think they won't like the taste of curry, serve this. They'll be curry lovers forever! -Mary Ann Kosmas, Minneapolis, Minnesota
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 393 calories, Fat 14g fat (5g saturated fat), Cholesterol 70mg cholesterol, Sodium 665mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 3g fiber), Protein 27g protein.
LAMB OR BEEF KEBAB PITAS WITH TZATZIKI
Because of the use of ground meat, this is what we call a kebab here. Delicious! They can be oven-roasted, but I highly recommend you do these on the bbq.
Provided by evelynathens
Categories One Dish Meal
Time 50m
Yield 4-5 serving(s)
Number Of Ingredients 25
Steps:
- In a bowl, knead together all the kebab ingredients. Form into sausages of about 4-5 inches in length. Cover and leave in the fridge for about an hour.
- Prepare the Tzatziki: In a bowl, whisk together all the ingredients. Taste, and adjust seasoning. Refrigerate for 30 minutes.
- Preheat oven to 400°F (this is also great on the bbq).
- Grill the kebabs until brown and crusty on all sides, and cooked through, about 12-14 minutes.
- Get some grilled pita breads.
- Place 1 or 2 kebabs inside each pita and add some slices of tomato, onion, some tzatziki, and a generous sprinkling of parlsey.
- Roll up as tightly as you can without mushing up your sandwich, and wrap a piece of aluminum foil around bottom to catch any drips.
- Enjoy one of the best sandwiches you've ever had.
Nutrition Facts : Calories 479, Fat 38.5, SaturatedFat 13.5, Cholesterol 129.4, Sodium 153.6, Carbohydrate 9.8, Fiber 1.1, Sugar 1.5, Protein 22.1
MOM'S BEEF SHISH KABOBS
My Mom has cooked this recipe for as long as I remember. Now that I live on my own, I can't wait to go back home over the holidays to have this excellent dish. Mom would probably be upset that I gave it away, but it is so delicious that I think everyone should have a chance to experience it. Technically shish kabobs use lamb, so these should be called beef kabobs, but this is the family recipe and what we call it.
Provided by Mike Hearne
Categories World Cuisine Recipes Asian
Time 16h45m
Yield 4
Number Of Ingredients 14
Steps:
- Whisk the vegetable oil, soy sauce, lemon juice, mustard, Worcestershire sauce, garlic, black pepper, and salt together in a bowl; pour into a resealable plastic bag. Add the beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours or overnight.
- Add the mushrooms to the bag, coat with the marinade, squeeze out excess air, and reseal the bag; marinate in the refrigerator another 8 hours.
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Remove the beef and mushrooms from the marinade, shaking off any excess liquid. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low, and simmer for 10 minutes; set aside for basting.
- Thread pieces of green bell pepper, beef, red bell pepper, mushroom, and onion onto metal skewers, repeating until all ingredients are skewered.
- Cook the skewers on the preheated grill, turning frequently and brushing generously with the reserved marinade until nicely browned on all sides and the meat is no longer pink in the center, about 15 minutes.
Nutrition Facts : Calories 417.6 calories, Carbohydrate 15.8 g, Cholesterol 58.7 mg, Fat 28.6 g, Fiber 3.6 g, Protein 26.2 g, SaturatedFat 6.1 g, Sodium 2815.9 mg, Sugar 6.8 g
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