Shawarma-Spiced Beef Meatball Pitas

🥘 Ingredients

• Shawarma Spice Blend
  2 tbsp
• black pepper
• cucumber
  1 unit
• dried oregano
  1 tsp
• feta cheese
  1 c
• fully cooked beef meatballs
  1 lb
• lemon
  2 unit
• olive oil
• pitas
  4 unit
• salt
• sour cream
  3 tbsp
• tomato
  2 unit
• water
  1 tbsp, ¼ cup

🍳 Cookware

• medium bowl
• paper towels
• large pan
• small bowl

1. 1

   Wash and dry produce.
2. 2

   Trim and thinly slice half the cucumber into rounds (all for 4 servings). Halve tomato lengthwise; thinly slice into half-moons. Halve lemon .

   cucumber: 1 unit, tomato: 2 unit, lemon: 2 unit
3. 3

   In a medium bowl , combine sliced cucumber, tomato, half the dried oregano , juice from whole lemon, and a pinch of salt (all the oregano and juice from both lemons for 4 servings).

   dried oregano: 1 tsp, salt
4. 4

   Pat fully cooked beef meatballs dry with paper towels ; cut into quarters. Heat a drizzle of olive oil in a large pan over medium-high heat. Add meatballs, Shawarma Spice Blend , and water (1⁄3 cup for 4 servings); cook, stirring occasionally, until liquid has reduced and meatballs are browned and warmed through, 3-5 minutes. Season with salt. Remove from heat and cover to keep warm.

   fully cooked beef meatballs: 1 lb, olive oil, Shawarma Spice Blend: 2 tbsp, water: ¼ cup
5. 5

   In a small bowl , combine feta cheese , sour cream , water (2 TBSP for 4 servings), and a drizzle of olive oil. Season with salt and black pepper to taste.

   feta cheese: 1 c, sour cream: 3 tbsp, water: 1 tbsp, black pepper
6. 6

   Wrap pitas in damp paper towels and microwave until warm and pliable, ⏱️ 15 seconds ; halve crosswise.

   pitas: 4 unit
7. 7

   Fill pitas with cucumber salad, meatballs, and as much feta sauce as you like. (TIP: To fit in more filling, lay pitas flat before stuffing!) Divide between plates and serve.