Ingredients
Equipment
Method
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and garlic, cooking until softened, about 3–4 minutes.
- Add the ground beef to the skillet. Season with salt and cook, breaking it up with a wooden spoon, until browned and cooked through, approximately 8–10 minutes.
- Stir in the diced zucchini and kale, cooking until the zucchini is tender, about 5 minutes.
- Pour in the black pepper sauce, mixing thoroughly to coat the meat and vegetables. Allow this to simmer for an additional 2–3 minutes until heated through.
- While the filling cooks, preheat your oven to 180°C (350°F).
- Warm the pitas in the oven for 5 minutes until they are soft and pliable.
- Remove the skillet from heat and let the filling cool slightly.
- Carefully stuff each pita with the beef and vegetable mixture, then cut each pita in half to serve.
- Plate the pitas alongside a simple side salad and sprinkle with cracked black pepper before enjoying.
Nutrition
Notes
If you're looking to substitute the beef, feel free to use ground turkey or chicken for a lighter option.
Add other vegetables like bell peppers or spinach for additional nutrition and flavor!
This dish can be stored in the fridge for up to 3 days.
Simply reheat in the oven or on a skillet before serving to retain texture.
Enjoy creativity in your cooking, and don’t hesitate to adjust the spice levels to suit your taste!
Add other vegetables like bell peppers or spinach for additional nutrition and flavor!
This dish can be stored in the fridge for up to 3 days.
Simply reheat in the oven or on a skillet before serving to retain texture.
Enjoy creativity in your cooking, and don’t hesitate to adjust the spice levels to suit your taste!