Steak and Pepper Pitas

This is the pita-fication of the deconstructed shish kabob

Tangy Yogurt recipe here

Steak and Pepper Pita

Prep Time10 minutes
Cook Time10 minutes
Course: Dinner, Lunch
Cuisine: Middle Eastern
Servings: 5 pitas
Calories: 515kcal



  • 500 g fast fry steak sliced into 3"x1/2" strips
  • 1 medium red pepper sliced into 3"x1/2" strips
  • 1 medium orange pepper sliced into 3"x1/2" strips
  • 1 large onion sliced
  • 5 pocket pita
  • 15 pickled turnip
  • 2.5 cups bag salad
  • 10 tbsp tangy yogurt sauce see recipe above
  • 1.25 cups mozzarella shredded
  • hot sauce optional

The sauce

  • 1/2 cup red wine
  • 1/2 cup chicken broth
  • 2 tbsp butter
  • 1 tbsp lemon juice
  • 1 tsp chopped garlic

The spice rub

  • 1.25 tsp garlic powder
  • .75 tsp nutmeg
  • .75 tsp cardamom green, preferably
  • .5 tsp allspice
  • .5 tsp paprika
  • .25 tsp salt
  • .25 tsp pepper


Making the steak and peppers

  • Combine the spices in a small bowl, then add the sliced steak to a large mixing bowl and massage the seasoning mix onto the steak, until evenly coated
  • Heat a large pan of vegetable oil til shimmering, then cook the meat until almost done- Most pieces should still be red on the outside in spots, but mostly browned.
  • Add the peppers and garlic and stir fry at medium high for 2 minutes until the peppers begin to soften. Using a slotted spoon move everything to a bowl, but leave the juices
  • Add the red wine and lemon juice to the pan, bring heat to high and deglaze. Add the stock and simmer to reduce the liquid by half- about 10-12 minutes
  • Remove the pan from the heat, add the butter straight from the fridge and whisk to fully combine, then pour the sauce over the meat and peppers in the bowl and toss.

Making the pitas (for each pita)

  • Add about 140g of steak and peppers to a container- if these are leftovers, microwave on high for 45-60 seconds
  • Microwave a pita for 30 seconds to loosen it up
  • While the pita microwaves, add 1/2 cup bagged salad, 1/4 cup cheese, 5-10 pickled turnips, hot sauce, 2 tbsp yogurt sauce. Put the lid on the container and shake vigorously until everything is covered in the sauces
  • Open the pocket pita, folding down one side about half way down, stuff the pita with the stuffing, roll and serve.


Calories: 515kcal | Carbohydrates: 47g | Protein: 40g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 98mg | Sodium: 775mg | Potassium: 927mg | Fiber: 5g | Sugar: 9g | Vitamin A: 2529IU | Vitamin C: 73mg | Calcium: 280mg | Iron: 4mg