Beef Kofta Pita Pocket

• 150 g raw lean ground beef — Raw 90% lean ground beef
• 70 g (1 large pita) — Whole-wheat pita bread
• 45 g (3 tbsp) — Plain nonfat Greek yogurt
• 70 g, diced — Cucumber with peel
• 70 g, quartered — Raw cherry tomatoes
• 20 g, finely grated — Raw yellow onion
• 7 g, chopped — Fresh spearmint leaves
• 12 g (about 2 1/2 tsp) — Fresh lemon juice
• 1 g (about 1/2 tsp) — Ground cumin
• 0.8 g (about 1/3 tsp) — Ground coriander seed
• 3 g, finely grated — Raw garlic
• 4 g (about 1 tsp) — Extra-virgin olive oil
• 0.6 g (about 1/4 tsp) — Fine salt

Method

1. 1Season the koftaMix the beef with onion, half the mint, cumin, coriander, garlic, and 0.3 g salt for 45 seconds.45 secLook for: The onion, mint, cumin, coriander, garlic, and salt are even without the beef becoming pasty.Safety: Wash hands and surfaces after handling raw beef.
2. 2Shape four koftaDivide the beef into four equal portions and shape compact 7 cm ovals.Look for: All four kofta hold together without cracks.
3. 3Preheat the skilletHeat the olive oil over medium-high for 1 minute.1 minLook for: The oil is glossy but not smoking.
4. 4Cook the koftaCook the kofta for 8 to 10 minutes, turning every 2 minutes.10 min · 160°FLook for: They are deeply browned and reach 160°F at the center.Safety: Verify ground beef reaches 160°F.
5. 5Rest the koftaMove the cooked kofta to a clean plate and rest for 5 minutes.5 minLook for: The kofta remain firm and hold their juices.Safety: Use a plate that did not hold raw beef.
6. 6Make the yogurt sauceStir the yogurt, lemon juice, and remaining salt until smooth.Look for: The sauce is spoonable and uniform.
7. 7Toss the fresh saladCombine the dry cucumber, tomatoes, and remaining mint.Look for: The vegetables remain crisp with no pooled juice.
8. 8Fill the pitaOpen the pita, spread in all the yogurt, and fill with salad and all four kofta.Look for: The pita stands open without tearing and contains every component in each half.Safety: Serve immediately or refrigerate within 2 hours.