Egyptian Steak Pita

With smoky yogurt sauce, pickled onions and fresh mint. It’s a reimagining of this recipe in attempt to make it simpler and easier to assemble for quick lunches

Egyptian Steak Pita

Prep Time45 minutes
Cook Time10 minutes
Course: Lunch
Cuisine: Egyptian
Servings: 5 pitas
Calories: 468kcal


  • 1 bag salad mix
  • hot sauce optional- I used Valentina because it's smoky like the yogurt sauce
  • 5-10 tbsp Yogurt sauce see original recipe linked above
  • 2-3 cups Pickled Red Onion see original recipe linked above
  • 2 cups mint rought chopped, for serving
  • 2 cups halloumi cheese shredded
  • 5 pocket pita

The Steak

  • 500 g fast fry steak preferably tenderized, cut into 1/2" x 2" strips
  • 5 tsp chopped garlic
  • 2 tbsp mint fresh, finely chopped
  • 1 tsp cumin
  • 1 tsp coriander powder
  • 1 tsp salt
  • 1 tsp pepper
  • 1/4 tsp cinnamon
  • 2 tbsp lemon juice
  • 2 tbsp olive oil


  • Combine all the steak ingredients in a ziplock bag, press out all the air, seal and massage til fully coated. Marinate at least 30 mins
  • Stir fry the steak with marinade in a large, medium-high heat pan until not longer pink
  • In a container add about 100g of steak, 1 cup salad, 1/3 cup cheese, 1/4 cup onions, a handful of mint, a liberal squirt of yogurt sauce and a splash of hot sauce. Cover and shake vigorously to combine
  • Heat a pita in the microwave for 30 seconds to soften. Open up just shy of half way, put all the ingredients in the pita, close, roll and serve with more onions and mint on the side


Calories: 468kcal | Carbohydrates: 38g | Protein: 38g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 1232mg | Potassium: 638mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1111IU | Vitamin C: 15mg | Calcium: 465mg | Iron: 4mg