Total TimePrep/Total Time: 25 min.
- 2 pounds ground beef
- 2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
- 3 garlic cloves, minced
- 1/3 cup lemon juice
- 1/4 cup beef broth
- 2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
- 2 beef bouillon cubes
- 1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 6 pita breads, halved
- 1 large onion, sliced
- 1 large tomato, sliced
- Ranch salad dressing
- In a large skillet, cook beef over medium heat until no longer pink; drain. Add parsley and garlic; cook and stir for 2 minutes. Stir in lemon juice, broth, oregano, bouillon, basil, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Spoon about 1/3 cupful into each pita half. Add onion and tomato. Drizzle with salad dressing.
Nutrition Facts1 each: 427 calories, 15g fat (6g saturated fat), 74mg cholesterol, 1142mg sodium, 39g carbohydrate (4g sugars, 2g fiber), 33g protein.
Jul 28, 2013
We had these for supper tonight, and we all thought they had a great flavor. Very easy to make, too. I used flat bread instead of pitas, because that is what I had on hand, and also included lettuce leaves.
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