Greek Beef Pitas

Make Ahead and Storage

The beef keeps in the fridge for 2 days. Warm it in a pan.

Greek Beef Pitas: The Method

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1. Toss the beef with 2 tbsp of the oil, the lemon juice, oregano, half the garlic and half the salt. Leave for 15 minutes.

   Mark done Start 15 min timer

2. Stir the yoghurt, cucumber, dill, remaining garlic and remaining salt.

   Mark done

3. Heat the remaining oil in a very hot pan and fry the beef in two batches for 4 minutes each.

   Mark done Start 4 min timer

4. Warm the pittas and fill with the beef, tomato, onion and tzatziki.

   Mark done

Worth Knowing

• Slice the beef very thin.
• Cook in two batches.
• If your pan runs hot, check at 3 minutes.
• Squeeze the cucumber dry.

Good Alongside

Greek salad · Chips · Olives · Lemon wedges

If You're Missing Something

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Questions About Greek Beef Pitas

The Numbers per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.