Ingredients
- 1 large yellow onion, grated
- 2-3 garlic cloves, grated or squeezed through a press
- 1 jalapeno, grated (remove seeds to make less spicy)
- 2 Tablespoons finely minced flat-leaf parsley
- 2.25 pounds lean ground beef
- 3 Tablespoons tomato paste
- 6 pita breads (with pockets)
- 1 teaspoon paprika
- 1 teaspoon black pepper
- 1/2 teaspoon cumin
- 1 teaspoon salt (use more or less, as desired)
- Avocado Oil or Olive Oil, for brushing onto the pita bread
How to Make
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Step 1: Preheat oven to 400°F.
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Step 2: Using a sharp knife, cut the pita bread in half, exposing the pockets.
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Step 3: Remove the moisture from the grated vegetables by wrapping them in paper towels and squeezing them, getting as much of the liquid out as possible.
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Step 4: Add all of the ingredients EXCEPT THE PITA BREAD into a large bowl and mix well with your hands until all of the ingredients are combined; do not overmix.
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Step 5: Stuff the pita pocket with approximately 1/2 cup of meat mixture, then gently press the pocket closed so the meat spreads into the whole pocket (the layer of meat should be even, and fill the entire pocket). You can use the back of a spoon to press the meat mixture in the pocket, if that works better for you.
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Step 6: Place on a baking sheet pan (use parchment paper or spray with non-stick spray to prevent sticking, if you don't trust your baking sheet).
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Step 7: Brush the tops of the pitas with oil.
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Step 8: Bake for 15 minutes; carefully flip the pitas over and cook for another 10 minutes or until the meat is fully cooked and the pita is crispy on both sides.
We hope you enjoy this recipe!
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