Ingredients
The following ingredients have 4 Servings
- Canola spray oil
- 4 whole grain pita breads
- 1/2 cup low-fat (1%) milk
- 3/4 pound lean ground beef
- 3 tablespoons grated onion
- 3/4 teaspoon dried oregano
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon fine sea salt, divided
- 3/4 (6.0-ounce) cup Greek yogurt
- 1/2 cup grated peeled seedless cucumber, (from about 1/2 cucumber)
- 1 tablespoon lemon juice
- 1 tomato, diced
- 1 cup finely sliced romaine lettuce
Instruction
- Preheat the oven to 425°F. Spray oil a small baking sheet.
- Cut the top third off pitas.
- Tear 2 of the tops into pieces with your fingers and place the pieces in a small bowl; save the remaining 2 pita tops for another use.
- Add milk to the bowl and let bread soak until very soft, about 15 minutes.
- Combine beef, onion, oregano, allspice, pepper and 1/2 teaspoon of the salt in a medium bowl.
- With your hands, gently squeeze excess milk from pita tops; add bread to bowl with meat; discard milk.
- Mix with your hands or a rubber spatula until well combined.
- Form the mixture into 16 balls, each about the size of a ping-pong ball.
- Place on baking sheet and bake, shaking the pan once or twice, until browned and cooked through, 10 to 12 minutes.
- Meanwhile, combine yogurt, cucumber and lemon juice in a small bowl.
- Fill each pita with tomato, lettuce and 4 meatballs. Spoon yogurt sauce on top to taste.