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Middle-eastern Beef Pitas
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Middle-eastern Beef Pitas

Middle-eastern Beef Pitas

with baby gem and pickled onion

Our take on a classic Middle Eastern street food includes succulent beef strips, quick pickled onion, juicy tomatoes and crunchy salad. The whole thing is topped off with a dollop of cooling and refreshing homemade tzatziki.

Under 650 calories
Family Friendly
Total Time35 minutes
Cooking Time25 minutes


Serving amount

250 grams

Beef Strips

2 unit(s)


(Contains Wheat)

75 grams


(Contains Milk)

½ unit(s)


2 unit(s)


1 sachet(s)

Red Wine Vinegar

(Contains Sulphites)

1 unit(s)


1 sachet(s)

Middle Eastern Style Spice Mix

(Contains Sesame, Mustard)

500 grams

Baby Potatoes

120 grams

Salad Leaves

Not included in your delivery

to taste


to taste


to taste


to taste


to taste



Nutrition Values

Energy (kJ)3026 kJ
Energy (kcal)723 kcal
Fat5.5 g
of which saturates3.3 g
Carbohydrate117.8 g
of which sugars14.3 g
Dietary Fiber0 g
Protein47.5 g
Cholesterol0 mg
Salt2.52 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.


Baking Sheet with Baking Paper



Preheat your oven to 240°C/220°C fan/gas mark 9.

Halve the potatoes lengthways, quartering any larger pieces, and pop them onto a lined baking tray. Toss with a drizzle of oil and season with salt and pepper. Lay them cut-side down on the baking tray. Roast on the middle shelf of the oven until fork tender, 25-35 mins.

Pickle the Onion

Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.  Place next to the potatoes and roast for 20-25 mins.
Halve the onion. Peel and thinly slice half (double for 4p). 
Mix the sliced onion, red wine vinegar, a drizzle of salt, pepper, ½ tsp sugar (double for 4p) and a splash of water in a bowl. Leave to pickle, tossing every once in a while.

Make the Salad

Meanwhile, halve and thinly slice the tomato.
Trim the baby gem, halve lengthways and thinly slice.

Just before serving, toss the baby gem and chopped tomatoes with a drizzle of oil, salt and pepper.

Fry the Beef

Place a large pan over high heat with a drizzle of oil.
Once hot, add the beef strips and season with middle-eastern spice mix, salt and pepper.

Fry until browned, 2-3 mins, shifting as they colour. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging. Meat is safe to eat when the outside is browned.

Warm the Pitas

Slice the pita in half and carefully open the pockets. Pop the pita into the oven to warm, 1-2 mins.

Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.
Mix the roasted garlic with the yoghurt and season to taste with salt and pepper.

TIP: Warm the pitas in the toaster if you prefer.


Serve the salad, pickled onion and beef strips in different bowls so everyone can assemble their pitas at the table.
Finish each with a generous dollop of garlic yoghurt.
Serve the roasted potatoes alongside.

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