Stuffed pita pockets make a great quick, tasty and healthy meal for lunch or dinner. This recipe for Beef with yoghurt in pita bread will be a hit with friends and family of all ages.
Make sure you lightly warm your pita bread before you get started assembling everything, as it will make it more pliable and easier to stuff.
Serves: 4
INGREDIENTS
– 4 Danny’s Pitas
– ½ cup dry red wine
– 2 tblspns olive oil
– 2 tspns minced garlic
– ½ tspns dried oregano
– ½ tspn salt
– Pepper
– 500 g beef flank steak
– 1 tblspn butter or margarine
– 3 cups lettuce chopped
– 1 cup cucumber chopped
– 1 cup tomatoes chopped
– 1 cup plain yoghurt
INSTRUCTIONS
Combine wine, oil, garlic, oregano, salt and pepper.
Cut steak into strips, 2 inches by ¼ inch, or as thin as possible. Pour wine marinade over beef strips, and let stand for 1 hour at room temperature.
Drain meat strips and cook in two batches in hot butter, stirring, for 2–3 minutes or until brown on all sides.
Serve meat in a chafing dish or on a hot tray to keep warm.
Open one end of Danny’s pita to make a pocket. Set out dishes of lettuce, tomato, cucumber and yoghurt and serve.
Recipe provided by Danny’s Real Pita Bread. For more delicious and healthy recipes, visit their website www.pitabread.co.nz.