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While the meat cooks, slice your cucumbers very thin. I use a vegetable peeler to peel them super thin.
Add the cucumbers to a bowl. In a separate bowl whisk the vinegar, juice from the lemon and all the other ingredients until well combined. Pour this over the cucumbers and let this sit for a couple of minutes. It is even better if it sits for a few hours or overnight, so if you think of it, make it ahead.
In a separate skillet add a little olive oil and toast your pitas on both sides until they are golden brown and toasty.
Top your pitas with the beef mixture, the cucumbers and then I add feta. You can also add lettuce and tomato.
This can also be eaten as a “bowl” and omit the pita.
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