Mini garlic pita with mexican kebab & pudina sour cream Recipe

These mini garlic pita pockets are filled with flavorful Mexican kebabs and topped with a refreshing pudina (mint) sour cream. The kebabs are made with a combination of ground beef, spices, and herbs, giving them a delicious and aromatic taste. The pita pockets are toasted with garlic butter, adding a savory crunch to each bite. The creamy and tangy pudina sour cream complements the kebabs perfectly, making this dish a crowd-pleasing appetizer or snack.

3.6
13 Rating -
Rate
Vegdiet
45minstotal
30minsPrep
15minsCook
45m.total
30m.Prep
15m.Cook
Mini garlic pita with mexican kebab & pudina sour cream
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ingredients serve

Ingredients for Mini garlic pita with mexican kebab & pudina sour cream Recipe

  • as needed For The Kebabs
  • 83.33 gram Ground Beef
  • 1/2 cloves Cloves Of Garlic, Minced
  • 0.08 cup Chopped Onions
  • 0.17 teaspoon Cumin Powder
  • 0.17 teaspoon Paprika
  • As required Salt And Pepper To Taste
  • as needed For The Pudina Sour Cream
  • 0.17 cup Plain Yogurt
  • 1/25 cup Fresh Mint Leaves
  • 0.17 tablespoon Lemon Juice
  • As required Salt And Pepper To Taste
  • as per your need For The Mini Garlic Pitas
  • as needed Mini Garlic Pitas
  • as needed Garlic Butter

Directions: 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.
Nutrition
value
132
calories per serving
1 g Fat6 g Protein24 g Carbs6 g FiberOther

Current Totals

  • Fat
    1g
  • Protein
    6g
  • Carbs
    24g
  • Fiber
    6g

MacroNutrients

  • Carbs
    24g
  • Protein
    6g
  • Fiber
    6g

Fats

  • Fat
    1g

Vitamins & Minerals

  • Calcium
    59mg
  • Iron
    2mg
  • Vitamin A
    1506mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    85mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    13mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    61mg
  • Manganese
    < 1mg
  • Phosphorus
    101mg
  • Selenium
    7mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp