01 -
In a large skillet, heat the olive oil over medium heat until shimmering.
02 -
Add the chopped onion and minced garlic to the skillet. Sauté for 2 to 3 minutes until fragrant and translucent.
03 -
Add the ground beef to the pan and cook, breaking it apart with a spoon, until completely browned, about 5 to 6 minutes. Drain excess fat if needed.
04 -
Stir in the diced mushrooms and cook until softened and their liquid has evaporated, about 3 to 4 minutes.
05 -
Add smoked paprika, ground cumin, salt, and black pepper to the meat mixture. Mix thoroughly and remove from heat.
06 -
Grate the cucumber and squeeze out excess liquid using a clean kitchen towel or paper towel.
07 -
In a bowl, combine Greek yogurt, grated cucumber, minced garlic, lemon juice, chopped dill, and salt. Stir well until smooth.
08 -
Heat the pita pockets in a dry skillet or microwave until warm and pliable.
09 -
Stuff each pita pocket with the beef and mushroom filling, then top with shredded cheese.
10 -
If desired, briefly broil or heat the filled pitas in a skillet over low heat for 1 to 2 minutes to melt the cheese.
11 -
Spoon or drizzle the prepared tzatziki sauce into each pita pocket just before serving.