Beef · 40 min
Beef 'Doner' with Cucumber, Tomatoes & Yogurt Sauce
- 40 min
- 2–6 servings
- 708 kcal / serving
Sliced beef is spiced and skillet-cooked, then tucked into warm pitas with a crisp cucumber-tomato salad and yogurt dressing. The combination stays light yet satisfying for a simple weeknight wrap.
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Ingredients
- ½English cucumber
- 3 clovesgarlic
- ½ small bunchItalian (flat-leaf) parsley
- 1lemon
- ¼ cupplain Greek yogurt
- ½ mediumred onion
- ¾ lbstriploin (New York strip) steak
- 2tomatoes
- 2whole grain pitas
- lemons
- English cucumbers
- red onions
From the pantry: black pepper, crushed red pepper, cumin, ground, extra virgin olive oil, paprika, salt, virgin coconut oil
Cookware
chef's knife · citrus juicer (optional) · cutting board · garlic press (optional) · measuring spoons · mixing bowls · stainless steel or cast iron skillet · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½English cucumber
- 3 clovesgarlic
- ½ small bunchItalian (flat-leaf) parsley
- 1lemon
- ½ mediumred onion
- 2tomatoes
- lemons
- English cucumbers
- red onions
Meat & seafood
- ¾ lbstriploin (New York strip) steak
Dairy, eggs & chilled
- ¼ cupplain Greek yogurt
Bakery & bread
- 2whole grain pitas
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| English cucumber | ½ | 1 | 1 ½ |
| garlic | 3 cloves | 6 cloves | 9 cloves |
| Italian (flat-leaf) parsley | ½ small bunch | 1 small bunch | 1 ½ small bunches |
| lemon | 1 | 2 | 3 |
| plain Greek yogurt | ¼ cup | ½ cup | ¾ cup |
| red onion | ½ medium | 1 medium | 1 ½ medium |
| striploin (New York strip) steak | ¾ lb | 1 ½ lb | 2 ¼ lb |
| tomatoes | 2 | 4 | 6 |
| whole grain pitas | 2 | 4 | 6 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Rinse the vegetables and herbs, then dry thoroughly.
- Dice the tomatoes and cucumbers into small cubes and transfer them to a medium mixing bowl.
- Strip the parsley from the stems, finely chop the leaves, and add them to the bowl with the cucumber and tomato.
- Juice a lemon and add half of it to the salad mixture; reserve the other half for later.
- Season the salad with oil, salt, and pepper; toss to combine and set aside.
- Peel and mince the garlic.
- In a separate bowl, blend oil, cumin, paprika, salt, pepper, crushed red pepper, and two thirds of the minced garlic to form a marinade.
- Peel and finely dice the red onion; add it to the marinade bowl and mix well.
- Cut the beef into 1-inch chunks and toss them with the marinade until evenly coated.
- Heat a skillet over medium-high heat, then add a little oil and the beef mixture. Cook, stirring occasionally, until the onions are soft and the beef is cooked through, about 4–6 minutes.
- Warm the pita breads if desired, then assemble by filling each pita with the beef, salad, and a spoonful of the yogurt dressing.
Two tips
- Make-ahead: prep the salad components up to the dressing the day before and refrigerate, then mix with lemon juice and oil just before serving.
- Serving idea: swap the beef for chicken thighs and add a squeeze of lemon over everything for a lighter wrap.
Nutrition per serving
- Calories
- 708 kcal
- Protein
- 48 g
- Carbs
- 52 g
- Fat
- 37 g
- Fiber
- 9 g
- Sodium
- 393 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.