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Spiced Beef Pitas & Garlic Labneh

with Arugula & Date Salad

Easy
  • Group Created with Sketch.
    Time
    20-30 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 650 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

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.

fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
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!

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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
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: