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Spiced Beef Pitas & Garlic Labneh
with Arugula & Date Salad
25 MIN
2
Servings
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.
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NutritionPER SERVING
-
Calories670 Cals (est.)
fresh
ingredients
Title
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10 oz Thinly Sliced Beef
- 2 Pocketless Pitas
- 2 oz Arugula
- 1 clove Garlic
- 2 Tbsps Apple Cider Vinegar
- 1 oz Deglet Noor Dates
- ¼ cup Labneh Cheese
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1 Tbsp Beef Spice Blend (Za'atar & Aleppo Pepper)
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
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.
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.
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!
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.
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.
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!
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