Total Time
Prep 20 mins
Cook 10 mins


Ingredients Nutrition


  1. Combine yogurt, cucumber and dill weed. Cover and refrigerate.
  2. Cut cooked beef into 1-inch strips; reserve.
  3. Heat oil in large nonstick skillet over medium-high heat 2 minutes. Add onions; cook 2 minutes, stirring occasionally. Add beef strips, garlic and salt and oregano; cook 4 minutes or until heated through, stirring occasionally.
  4. Cut each pita bread in half; open to make pocket. Place equal amounts of beef mixture, yogurt sauce and tomatoes into each pocket.