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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.

Ethan Mick

with Arugula & Date Salad

Spiced Beef Pitas & Garlic Labneh

Thinly Sliced Beef

Pocketless Pitas

Arugula

Garlic

Apple Cider Vinegar

Deglet Noor Dates

Labneh Cheese

Beef Spice Blend (Za'atar & Aleppo Pepper)

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.

Prepare the ingredients:

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:

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.

Cook the beef:

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:

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

Assemble the pita sandwiches:

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!