O.k., I honestly think this is my favorite recipe from Cooking Light that I’ve tried over the last several years. I have made this five times now in little over a month since I first found it. It’s what’s for dinner tonight, in fact. It is stupid easy:) And it is fabulous taste-wise. It reminds me of the beef shawarmas I adored in my childhood growing up in Dhahran because of the flatbread being similar to the Arab bread and even the crunch of the cucumbers mirroring whatever pickled ingredient was included in the shawarmas. But it also reminds me of sloppy joes I’ve had throughout my lifetime, because of a somewhat similar consistency and because they are messy but fun to eat.
To illustrate just how much I love this recipe, I will make a bold confession: I cannot stop myself from eating the first one of these that I fix before I even sit down at the dining room table. Because this is so simple and tasty, it is now something that I try to make weekly. This recipe is from the April 2015 issue of Cooking Light.
1 six-ounce container of plain 2% reduced-fat Greek yogurt (if you can’t find a six ounce container, do what I do and buy a large container and measure out six ounces, which is the equivalent of 3/4 of a cup.)
1 TBS. olive oil
3/4 tsp. of black pepper, divided (f you’re not a huge black pepper fan, then you might want to reduce the amount of this when you are adding to both the yogurt sauce and the cooked ground beef)
1/4 tsp. salt, divided (I found that using only 1/8 of a tsp. of salt when cooking the ground beef wasn’t enough seasoning, so I am using 1/4 of a tsp. in the ground beef and 1/8 in the yogurt sauce.)
4 pieces of multigrain flatbread (if you can’t find multigrain, use what you can find; there are so many varieties available out there, but obviously multigrain will be healthier.)
1 English cucumber (any medium-sized or large cucumber that is your personal preference is fine)
12 ounces 90% lean ground beef
1 (14.5 oz) can unsalted Italian style diced tomatoes
Preheat your stove’s broiler to high. This will be for lightly broiling your flatbread a few steps down.
Combine in a small bowl six ozs. of the Greek yogurt with 1 TBS. of olive oil, 1/4 tsp. of black pepper (reduce if you feel this is too much for your taste buds) and 1/8 tsp. of salt. Mix well and set aside.
In goes the Greek yogurt into the bowl.
Cut each flatbread in half at where you would fold. Place on a sheet pan and broil 1 minute or until lightly toasted and then take out, turn pieces over, and put back in oven for another 30 seconds or so. Remove from oven and put aside (Be careful not to overbroil as the pieces can become too cooked and will break when you attempt to fold later after you’ve assembled the other ingredients on top of the bread. Better to under broil than overbroil. In fact, I even avoided this step once and just warmed them in the microwave and loved the result, so you can try that alternative.). For the purposes of this demonstration, I am only using two pieces of flatbread, which will make four tacos.
Cut the cucumber in half lengthwise. Place the pieces cut side down and slice into 1/4-inch wedges (you don’t want to be biting down on huge pieces of cucumber in the tacos, so they don’t have to be exactly 1/4 inch, just smallish.) that will resemble half moons.
Our cucumber, about to be halved and then sliced.
Now for the meat part of this recipe! Heat a nonstick skillet over medium-high heat. Add the 12 ozs. of ground beef to the skillet, stirring to make the meat crumble. Add the can of tomatoes to the pan, mixing the two together and cook for six minutes or until meat is fully cooked and much of the liquid has been cooked off. Stir in remaining 1/4 tsp. of pepper (again, use restraint if you’re not a pepper fan) and 1/8 of tsp. of salt (I think the meat needs to be seasoned a tad more, so I am comfortable upping this to 1/4 of a tsp of salt). Remove skillet from heat.
Time to introduce the diced tomatoes to the meat.
Spread 1 TBS. of the yogurt mixture on each flatbread half. Divide beef mixture evenly on top of the yogurt-covered pieces of flatbread. Place a layer of sliced cucumbers over the meat mixture. Follow that with remaining yogurt mixture.
I defy you not to love this recipe:) Enjoy!
Serving size: 2 tacos
Per serving: Cal: 378; Fat: 14.8 g. (Sat fat: 4.5 g.); Chol: 58 mg.; Sodium: 583 mg.; Pro: 30 g.; Carb: 32 g.