72 hrs. Before Service

1. Thaw beef crumbles in cooler

24 hrs. Before Service

1. Measure garlic, oregano, paprika and black pepper and thoroughly mix together.  Store in a covered labeled container.
2. Peel and dice cucumbers.
3. Dice tomatoes then mix together with the cucumbers.  Store in a covered and labeled container in the cooler.
4. Dice onion and store in a covered and labeled container in the cooler.
5. Whist together yogurt, lemon, salt and sugar.  Store in a covered and labeled container in the cooler.

Day of service

1. Heat oil in tilt skillet over medium heat.
2. Saute onions for 5-7 minutes, until soft and translucent.
3. Add seasoning mixture and cook for 1 minute.
4. Add Beef Crumbles and stir to combine with spices.
5. Add water and bring to a boil.
6. Reduce to a simmer and cook until the liquid had reduced 80% and the meat reached 165°F.
7. Cut pita bread in half.

Assembly:

1. Fill each pita bread half with a #10 scoop of beef.
2. Top with 2 Tbsp. of the yogurt sauce (or you can portion on the side).
3. Add 2 Tbsp. of the cucumber-tomato mixture then serve.