Mix the quick yogurt sauce. In a small bowl, combine Greek yogurt, a pinch of salt and pepper, half the lemon zest, and 1–2 teaspoons of lemon juice. Stir until smooth and chill. For a garlicky kick, add a small grated clove of garlic.

Prep the fresh toppings. In another bowl, toss cucumbers, tomatoes, and red onion with a pinch of salt, a drizzle of olive oil, a splash of red wine vinegar (if using), and the remaining lemon zest. Fold in half the chopped herbs. Set aside.

Sauté the aromatics. Warm 1 tablespoon olive oil in a skillet over medium heat. Add chopped onion with a pinch of salt and cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.

Brown the beef. Add ground beef, breaking it up with a spatula. Cook 5–7 minutes until browned and most moisture cooks off. Drain excess fat if needed, leaving a little for flavor.

Season deeply. Stir in cumin, oregano, smoked paprika, coriander, cinnamon, red pepper flakes (if using), 1 teaspoon salt, and several grinds of black pepper. Cook 1 minute to bloom the spices.

Add tomato richness. Mix in tomato paste and cook 1–2 minutes, letting it darken slightly. Squeeze in 1–2 teaspoons lemon juice and add a splash of water if the pan looks dry. Simmer 1 minute until glossy. Taste and adjust salt, pepper, or lemon.

Warm the pitas. Heat pitas in a dry skillet for 30–45 seconds per side, or wrap in foil and warm in a 350°F (175°C) oven for 5–7 minutes. Warm pitas are easier to open and won’t crack.

Assemble. Split each pita to form a pocket. Spread a spoonful of yogurt sauce inside. Add lettuce (if using), then a generous scoop of spiced beef. Top with the cucumber-tomato mix, feta, and remaining herbs. Finish with a pinch of sumac or an extra squeeze of lemon if you like.

Serve right away. Pita pockets are best enjoyed warm with extra sauce on the side.