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Step 1
In a small bowl, combine yogurt, 2 tbsp (30 mL) of the lemon juice, dill and ¼ tsp (1 mL) of the lemon pepper. Set aside.
Step 2
In a large nonstick skillet over medium-high heat, sauté beef, onion and garlic, breaking up meat with a spoon until beef crumbles, for 5 minutes or until beef is no longer pink and onion is tender. Stir in tomatoes, Greek seasoning, remaining 2 tsp (10 mL) of lemon juice and remaining ¼ tsp (1 mL) of lemon pepper. Cook for 5 minutes or until heated through.
Step 3
Place pitas on a work surface. Spread yogurt sauce equally in each pita. Place lettuce, beef mixture and feta cheese equally in each pita.
Step 4
Tip: Fresh dill can be kept for only about 2 days. It’s wonderful in chicken salad, with seafood and as a garnish to many dishes.
Step 5
To make your own Greek seasoning: In a small bowl, combine ¼ tsp (1 mL) each dried oregano, dried parsley, dried garlic powder and salt.