☀️ Lunch 650 Kcal Greek Hercules Beef Gyro Pocket

Let's Cook

1. Step 1.

   In a small bowl, combine the extra-lean beef mince with the dried oregano, ground cumin, smoked paprika, minced garlic, salt, and black pepper. Use your hands or a spoon to mix until the spices are evenly distributed; the beef should be well coated.

2. Step 2.

   Place a large non-stick frying pan over medium-high heat and let it get hot for about 1–2 minutes. Add the seasoned beef and cook for 7–9 minutes, breaking it into chunky pieces with a spatula as it browns. Stir occasionally so the pieces cook evenly and develop a nice crust; the beef is done when no pink remains and the edges are slightly crispy.

3. Step 3.

   While the beef cooks, prepare the tzatziki: in a medium bowl, combine the 0% Greek yogurt, grated cucumber (squeeze out excess water if needed), lemon juice, chopped fresh dill, minced garlic, and a pinch of black pepper. Stir until smooth and well blended, then set aside.

4. Step 4.

   While the beef continues cooking, warm the wholemeal pita bread in a dry frying pan over medium heat for about 1–2 minutes per side, until soft and lightly toasted. Alternatively, wrap it in foil and heat in a preheated oven at 180°C (350°F) for 3–4 minutes. Keep it wrapped in a clean towel to stay warm.

5. Step 5.

   Once the beef is cooked, transfer it to a plate and let it rest for 2–3 minutes. Meanwhile, shred the lettuce, dice the tomato, and thinly slice the red onion.

6. Step 6.

   To assemble, lay the warm pita on a plate and fill it with the shredded lettuce, diced tomato, and sliced red onion. Add the hot spiced beef on top, then spoon over the protein tzatziki. Crumble the reduced-fat feta over the filling, and finish with chopped fresh parsley, a squeeze of lemon juice, and an extra pinch of dried oregano. Fold the pita around the filling and serve immediately.