Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 2 cloves of minced garlic and sauté until fragrant, about 30 seconds. Stir in 500g of lean ground beef, 1 teaspoon of dried oregano, ½ teaspoon of ground cumin, and season with salt and black pepper to taste. Cook for 7–8 minutes, breaking up the meat with a spatula until browned and fully cooked.

In a small bowl, combine ½ cup of plain Greek yogurt, 1 finely grated clove of garlic, 1 teaspoon of fresh lemon juice, and 1 tablespoon of olive oil. Whisk together until smooth and creamy, adjusting the salt to taste. Chill the sauce in the fridge if desired.

Warm your pitas or flatbreads in a skillet over low heat or in the microwave for 10-15 seconds until pliable. Spread a layer of the garlic yogurt sauce over each pita. Top with cooked beef, ½ cup diced cucumber, ½ cup chopped tomatoes, ¼ cup thinly sliced red onion, and ¼ cup crumbled feta cheese.

Carefully fold the pitas over the fillings or roll them tightly. Serve immediately, garnished with fresh parsley or dill if desired.