Crockpot Greek Pita Recipe
This recipe was adapted from LDS Living via Pinterest.
I substituted hamburger for the chicken because we had a lot that needed to be eaten. I thawed it for a few hours in the fridge, but it can be thrown into the slow cooker still frozen.
Greek Beef Pitas
Makes 8 servings
Beef
· 2 medium onion, sliced
· 2 clove garlic, minced
· 2 lbs. lean hamburger patties
· 3 teaspoons lemon pepper
· 1 teaspoon dried oregano
· 2 teaspoons dill (fresh or dried)
· 2 tablespoons lemon juice
· 8 pita pocket breads
· 2 tomatoes, sliced
· 1/2 cup chopped cucumber
· 2 medium red bell pepper, sliced in thin strips
Tzatziki Sauce
· 1 cup plain yogurt
· 1/2 cup chopped cucumber
· 1 teaspoon lemon pepper seasoning
· 2 teaspoons dill (fresh or dried)
· 1 tablespoons lemon juice
· Juice from crock pot (see directions)
1. In slow-cooker, combine onion, garlic, hamburger, lemon pepper, oregano, and lemon juice. Fold spices and veggies over burger to coat for marinating.
2. Cover and cook on LOW for 4–6 hours.
3. Heat pita bread as directed on package. Meanwhile, remove burger patties from slow-cooker; place on cutting board. Using knife, slice in to thin strips. Put sliced burger back in to the crock pot.
4. Spoon 1/2 cup of slow cooker juice in to a bowl with the yogurt, cucumber, lemon pepper, dill, and lemon juice. Mix thoroughly.
5. To serve, spoon crock pot contents (burger, veggies, spices) onto warm pita bread. Then layer tomato, cucumber, and red pepper strips on top of burger. Drizzle some Tzatziki sauce over vegetables and sprinkle with feta cheese.
