Kebab Pockets

Servings: 4

Ingredients:

• Pocket pita breads - 4, cut in half
  
• Avocado - 1, diced
• Vine tomatoes - 2, diced
• Red onion - 1 sml, diced
• Feta cheese crumbles - 1 cup
• Romain lettuce - 4 leaves, chopped (you can use any greens of your choice)
• 
  
• For the Kebabs:
• Ground beef - 1 lb (450 gm)
• Black pepper - 1 tsp
• Salt - 1 tsp ( or to taste)
• Dried herbs - 1 tsp (a blend of oregano, rosemary, thyme and parsley)
• Jalapeno - 1, finely chopped
• Garlic cloves - 2, finely chopped
• Ketchup - 1 tbsp
• 
  
• For the Sauce:
• Sour cream - 1/2 cup
• Ketchup - 3 tbsp
• Lemon/Lime juice - 1 tbsp
  
• Garlic paste - 1/2 tsp (freshly made, or just use finely chopped garlic)
• Chili Sauce - 1 tsp
• Salt & pepper - to taste
  

Methods:

• 1. In a bowl mix in all the ingredients for the kebabs. Cover and chill for 1 hour.
• 2. Chop the avocado, tomato, onions and the lettuce. Divide into 8 equal portions, set aside.
• 3. Heat your griddle to smoking hot. If you do not have a stove-top or electric griddle, you can also use a pan or a skillet.
  
• 4. Take the beef out of the fridge and form into flat disks/patties. The recipe should yield about 8 disks.
• 5. Sear the meat patties on your hot griddle for about 2-3 min each side. Remove and let it rest on a plate. You should not need any oil as the fat released from the beef will be more than enough to lubricate and cook the kebabs.
• 6. Meanwhile, in a bowl mix in all the ingredients for the sauce, set aside. Once all the kebabs are done, use the griddle to warm/toast up the pocket pita breads.
• 7. Fill the pita pockets as such, lettuce-> tomato-> avocado-> onions-> feta cheese and then the kebabs (1 each for each pita pocket) and top it with a generous amount of the sauce. I had roughly chopped up my kebab patties. You can serve it either chopped or whole. Enjoy!