Spiced Beef Pitas & Garlic Labneh with Arugula & Date Salad

Spiced Beef Pitas & Garlic Labneh

with Arugula & Date Salad

25 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.

From the Test Kitchen

This recipe is inspired by the flavors of a Greek gyro—a hearty sandwich of rotisserie-cooked meat served in a flatbread. Our take showcases quick-cooking, thin-sliced beef sautéed with a blend of za’atar and Aleppo pepper, then layered onto soft pitas along with garlic-seasoned labneh (a rich, creamy cheese made by straining yogurt). A unique salad of arugula and dates balances out the rich sandwiches with peppery and sweet notes.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    670 Cals (est.)
fresh
ingredients
Spiced Beef Pitas & Garlic Labneh with Arugula & Date Salad
Title
tried-and-true
kitchen tools

Add to Basket

More...
Add to Basket
time-saving
tips & techniques
Pocketless Pita
Garlic
Arugula
Deglet Noor Dates
Labneh Cheese
Apple Cider Vinegar
How To: Hold a Chef's Knife
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Peel and roughly chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Roughly chop the dates.

Make the garlic labneh:
2 Make the garlic labneh:

In a bowl, combine the labneh, 1 teaspoon of water, and as much of the garlic paste as you'd like. Drizzle with olive oil and stir to combine; season with salt and pepper to taste.

Cook the beef:
3 Cook the beef:

Using your hands, separate the sliced beef and pat dry with paper towels; transfer to a bowl. Season with salt, pepper, and the spice blend; toss to coat. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned beef in a single, even layer and cook, without stirring, 2 to 3 minutes, or until browned on the first side. Continue to cook, stirring constantly, 30 seconds to 1 minute, or until browned and just cooked through. Add half the vinegar. Cook, stirring frequently, 30 seconds to 1 minute, or until well combined. Turn off the heat.

Warm the pitas:
4 Warm the pitas:

While the beef cooks, place the pitas on a sheet pan. Warm in the oven 2 to 3 minutes, or until heated through and pliable. Remove from the oven; carefully transfer to a clean, dry work surface.

Assemble the pita sandwiches:
5 Assemble the pita sandwiches:

Divide the garlic labneh between the warmed pitas. Top with the cooked beef and a drizzle of olive oil.

Make the salad & plate your dish:
6 Make the salad & plate your dish:

To make the dressing, in a bowl, whisk together the remaining vinegar and a drizzle of olive oil until well combined; season with salt and pepper. In a medium bowl, combine the arugula and dates; season with salt and pepper. Add enough of the dressing to coat the salad (you may have extra dressing); toss to mix. Season with salt and pepper to taste. Divide the pita sandwiches and salad between 2 dishes. Enjoy!

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered

Spiced Beef Pitas & Garlic Labneh

Prepare the ingredients:
How To: Hold a Chef's Knife
How To: Peel Garlic
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Peel and roughly chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Roughly chop the dates.

2 Make the garlic labneh:

In a bowl, combine the labneh, 1 teaspoon of water, and as much of the garlic paste as you'd like. Drizzle with olive oil and stir to combine; season with salt and pepper to taste.

Make the garlic labneh:
Cook the beef:
3 Cook the beef:

Using your hands, separate the sliced beef and pat dry with paper towels; transfer to a bowl. Season with salt, pepper, and the spice blend; toss to coat. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned beef in a single, even layer and cook, without stirring, 2 to 3 minutes, or until browned on the first side. Continue to cook, stirring constantly, 30 seconds to 1 minute, or until browned and just cooked through. Add half the vinegar. Cook, stirring frequently, 30 seconds to 1 minute, or until well combined. Turn off the heat.

4 Warm the pitas:

While the beef cooks, place the pitas on a sheet pan. Warm in the oven 2 to 3 minutes, or until heated through and pliable. Remove from the oven; carefully transfer to a clean, dry work surface.

Warm the pitas:
Assemble the pita sandwiches:
5 Assemble the pita sandwiches:

Divide the garlic labneh between the warmed pitas. Top with the cooked beef and a drizzle of olive oil.

6 Make the salad & plate your dish:

To make the dressing, in a bowl, whisk together the remaining vinegar and a drizzle of olive oil until well combined; season with salt and pepper. In a medium bowl, combine the arugula and dates; season with salt and pepper. Add enough of the dressing to coat the salad (you may have extra dressing); toss to mix. Season with salt and pepper to taste. Divide the pita sandwiches and salad between 2 dishes. Enjoy!

Make the salad & plate your dish: