I had this recipe of Ground Beef Gyro Pockets on my list to try for a very long time (the original recipe came from an old cooking magazine). I even put it on the menu plan a couple of times but never got it put together. Then the day finally came. Ingredients, check. Schedule match, check. Desire, check. Thawed ground meat, check. We’re on! It was SUCH a great meal. The whole family loved it and has requested it several times since.
Ground Beef Gyro Pockets – Great as Salads, Too
These pockets are great for summer when cucumbers are in abundance. And the sauce that comes with it would be excellent as a dip or dressing (you can use a thicker or thinner yogurt or kefir to fit the use).
Ground Beef Gyro PocketsPrint Recipe
- For Cucumber/Tadzhiki Sauce:
- 1 cup of plain yogurt or kefir
- half a cucumber, seeded and chopped
- half an onion minced, finely chopped
- 1 clove garlic, minced
- 1 teaspoon of rapadura, sucanat or equivalent in stevia
- For the pockets (or salad):
- 1 pound of ground meat choose one of - beef, turkey, chicken, lamb
- fresh or dried oregano - 2 tablespoons fresh or 1 1/2 teaspoons dried
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 teaspoon of sea salt (optional)
- 3/4 teaspoon of pepper
- 4-5 whole pita bread
- 3 cups of shredded lettuce
- 1 large tomato, chopped
- 1 small onion, chopped
- Seeding the cucumber is easy and makes a difference. Just cut it in half lengthwise and run a spoon down the centre, pass the seeds on to your chickens or save for next year’s garden.
- Combine Tadzhiki sauce ingredients. You can leave them chunky or blend with an immersion blender, or chop and blend everything in your food processor. I blended it lightly, leaving a few chunks and a lot of cucumber creaminess. Cover and refrigerate the sauce.
- In a different bowl, combine ground beef and seasonings. Mix well. Shape into 4 or 5 patties. You can also cook it crumbly in a skillet if you’re using it as a salad topping.
- Grill covered over medium to high heat for 10 to 12 minutes or broil in oven or toaster oven until meat is no longer pink, turning once.
- Cut patties into thin slices.
For the pockets:
- Warm them slightly in the toaster or toaster oven.
- Drizzle sauce into the pita and then stuff some meat into it. Add lettuce, tomato, and onion. Serve right away, so they don’t get soggy or serve the yogurt sauce on the side for dipping.
For the salad:
- Layer lettuce, tomato and onion (if desired).
- Top with ground meat and yogurt sauce or dressing. You can add other salad type veggies to the layers if you like, but even this simple salad was delicious. I served it with warmed pita pockets drizzled with olive oil. It would be super yummy to use garlic olive oil.
Enjoy this refreshing summery dish that doesn’t heat up the house!