Ingredients
4 pitas
4 ½ tbsp olive oil, divided (see note in directions)
1 ½ lb lean ground beef
2 tbsp Jamaican curry powder
1 scotch bonnet or habanero pepper, seeded & minced
1 ½ tsp dried thyme
1 tsp allspice
1 onion, minced
¼ c chopped cilantro
3 garlic cloves, minced
1 tsp black pepper
1 tsp salt
for the jerk dipping sauce
2 tbsp lime juice
1 c sour cream
½ c mayonnaise
¼ c fresh cilantro, chopped
2 tsp Jamaican jerk seasoning
black pepper
salt
Tools
brush
baking sheet
bowl
grill pan
Directions
Step 1
Add the onion, scotch bonnet, ground beef, cilantro, garlic, thyme, allspice, curry powder, salt, pepper & 2 tablespoons of olive oil to a bowl. Allow the mixture to marinate in the refrigerator for 3 hours, up to overnight.
1 onion, minced
1 scotch bonnet or habanero pepper, seeded & minced
1 ½ lb lean ground beef
¼ c chopped cilantro
3 garlic cloves, minced
1 ½ tsp dried thyme
1 tsp allspice
2 tbsp Jamaican curry powder
1 tsp black pepper
1 tsp salt
4 ½ tbsp olive oil, divided (see note in directions)
bowl
Step 2
Preheat the oven to 375°F. Prior to cooking, remove meat-mixture from the refrigerator — set it on the counter for 20-30 minutes allowing it to come to room temperature.
Step 3
Cut the pitas in half & open to form pockets. Stuff with meat mixture, ensuring pita is not overly full. Slice into quarters. Brush the exterior (including exposed sides) of pitas & a grill pan with the remaining oil.
4 pitas
4 ½ tbsp olive oil, divided (see note in directions)
brush
grill pan
Step 4
Over medium-high heat, sear pitas for 2-3 minutes on each side, including the sides with the meat exposed, until crisp. Place arayes directly on a baking sheet (no parchment) & bake for 20 minutes or until desired doneness. For a crispy exterior, broil for 1-2 minutes.
baking sheet
Step 5
Serve hot! Pair with your favorite dip or my jerk dipping sauce.
Step 6
for the jerk dipping sauce
Step 1
Add all ingredients to a bowl & mix until well combined. If desired, season with salt & pepper, to taste.
2 tbsp lime juice
1 c sour cream
½ c mayonnaise
¼ c fresh cilantro, chopped
2 tsp Jamaican jerk seasoning
black pepper
salt
bowl
