Who can resist warm rounds of pita layered with thinly sliced steak, onions, fresh herbs and creamy tahini-dressed cucumbers and tomatoes? These hearty, colorful pitas are loosely inspired by the popular Middle Eastern street food shawarma. Pumpkin pie spice imparts warm flavor to the meat and stands in for the spice blend typically used for shawarma meats.
Combine the steak, onion, pumpkin pie spice, 2 tablespoons lemon juice, 1 tablespoon olive oil, 1 minced garlic clove, 2 tablespoons chopped herbs, 1 teaspoon salt and 1/2 teaspoon pepper in a bowl; toss well to coat. Set aside while you prepare the salad.
Whisk the tahini, the remaining garlic and 2 tablespoons lemon juice, and 1 tablespoon olive oil in a separate bowl; stir in the tomatoes and cucumbers.
Heat a cast-iron skillet over medium-high heat until very hot. Brush the pitas with the remaining 1 tablespoon olive oil; cook until lightly toasted, about 1 minute per side. Transfer to plates. Working in batches, add the meat and onion to the skillet in a single layer and cook until browned, about 2 minutes per side. Serve the steak and onion on the pitas with the cucumber salad. Top with the remaining herbs.
Photograph by Johnny Miller
This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.