1. In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic, sautéing until fragrant, about 2-3 minutes.
2. Add ground beef, breaking it apart with a wooden spoon. Cook until browned, about 6-8 minutes.
3. Stir in cumin, smoked paprika, salt, and pepper. Cook for another 2 minutes to blend the flavors.
4. Warm the pita pockets in the oven at 350°F for about 5 minutes or until soft.
5. In a small bowl, mix Greek yogurt with lemon juice to create a simple, tangy dressing.
6. To assemble, open each pita pocket gently and layer with beef mixture, followed by lettuce, tomatoes, cucumber, and feta cheese.
7. Drizzle with the yogurt dressing before serving.

Pro Tip: Don’t rush the beef browning step; the caramelization adds depth to the dish, reminiscent of my abuela’s slow-cooked meals.