Mini garlic pita with mexican kebab & pudina sour cream Recipe

Cooking Directions

• STEP 1.In a bowl, mix ground beef, minced garlic, chopped onions, cumin powder, paprika, salt, and pepper.
• STEP 2.Shape the mixture into small kebabs and grill them until cooked through.
• STEP 3.Meanwhile, prepare the pudina sour cream by blending mint leaves, yogurt, lemon juice, salt, and pepper.
• STEP 4.Toast the mini garlic pitas with garlic butter until golden brown.
• STEP 5.Fill each pita pocket with a kebab and top with a dollop of pudina sour cream.
• STEP 6.Serve the mini garlic pita with Mexican kebab and pudina sour cream as an appetizer or snack.

Cooking Tips

• You can also cook the kebabs in a skillet or bake them in the oven.
• For extra flavor, marinate the kebabs in the spice mixture for a few hours before grilling.
• If you don't have mini garlic pitas, you can use regular pitas and brush them with garlic butter before toasting.

Storage and Serving

• These mini garlic pita pockets are best served fresh and warm.
• If you have leftovers, store the kebabs and sour cream separately in airtight containers in the refrigerator.
• Reheat the kebabs in a microwave or skillet before assembling the pita pockets again.