First, season the chunks of meat with an assortment of herbs (dried thyme, rosemary) and spices - curry powder, paprika, pepper, salt, chili powder, cumin, coriander is what I used but feel free to choose whatever you like or, more importantly, have! Next, dice up some cucumber and tomato ( the grape tomatoes seem best out of season), shred some lettuce and make the yogurt. For the yogurt, I used Greek style but any plain yogurt will do. Season to your liking-I used lemon zest, lemon juice (used for flavor and to thin out the consistency), salt, pepper and a little chopped scallion for bite and color.
As your regular Blue Plate contributor was on the DL recovering from a bout of exhaustion nephewitis, tonight's special will be brought to you by me! Me! Me!
Next up, saute the beef quickly in a little oil to get a nice brown crust.
Now make your pita. Take one of those large, soft pillow-type pitas and layer your stuff, as little or as much as you like. No need to be shy-no one can see how much stuff you put in it after it's wrapped up!
Wrap it up and don't forget the extra napkins ( See! I have some manners after all!) Enjoy. Next week will be back to your regular scheduled kitchen tour guide.
PS: Whats everyone cooking for Father's Day?
PPS: Lest the food police come down on us, a side of crisp sauteed green beans accompanied the stuffed pita :)
PPPS: Sriracha is really spicy and good especially when you have a fresh bottle! Look for the rooster label. Additional information for addicts or addicts to be can be found here and here.