Pita with Meat and Vegetables

by Editorial Staff

A hearty pita and meat appetizer, perfect for a snack or to complement the main course. Meat for the filling can be cooked deliciously in a slow cooker.

Servings: 6

Ingredients

  • Beef shoulder – 600-900 g
  • Lemon pepper – 1/2 teaspoon
  • Mustard powder – 1/2 teaspoon
  • Chicken broth – 1/2 cup
  • Lemon zest (chopped) – 1/4 teaspoon
  • Lemon juice – 1 tbsp
  • Fresh rosemary (chopped) – 1 teaspoon.
  • Garlic (chopped) – 2 cloves
  • Natural yogurt – 1/2 cup
  • Fresh cucumber (finely chopped) – 1/4 cup
  • Lemon pepper – 1/4 teaspoon
  • Whole wheat pita (cut in half) – 3 pcs.
  • Lettuce leaves – 6 pcs.
  • Fresh tomato (finely chopped) – 1 pc.

How to make pita with meat:

Directions

  1. Cut the meat into chunks to fit in a medium-slow cooker. In a small bowl, combine 1/2 teaspoon of lemon pepper and mustard powder. Grate the meat with this mixture and place it in the slow cooker bowl. In a small bowl, combine stock, lemon zest, juice, rosemary, and garlic. Pour this mixture over the meat in a slow cooker.
  2. Close the slow cooker and cook the meat on slow power for 8-10 hours, or on high power for 4-5 hours.
  3. In another small bowl, combine yogurt, cucumber, and 1/4 teaspoon of lemon pepper. Set the sauce aside.
  4. Remove the meat from the slow cooker (without the sauce in which it was cooked). Tear the meat into small pieces with two forks.
  5. Line each half of the pita with lettuce, stuff with meat, tomatoes and pour yogurt sauce over the pita snack.

Enjoy your meal!

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