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
- 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.
- Close the slow cooker and cook the meat on slow power for 8-10 hours, or on high power for 4-5 hours.
- In another small bowl, combine yogurt, cucumber, and 1/4 teaspoon of lemon pepper. Set the sauce aside.
- Remove the meat from the slow cooker (without the sauce in which it was cooked). Tear the meat into small pieces with two forks.
- 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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