Photo of Turkish steak pittas by WW

Turkish steak pittas

Points® value
Total Time
15 min
5 min
10 min
Tender marinated steak is stuffed into griddled pitta bread pockets with a pomegranate and mint salad, then served with a garlicky yogurt sauce.


Beef rump steak, lean, raw

3 medium

Wholemeal Pitta Bread

6 medium


70 g

Waitrose Greek Natural Strained Fat Free Yogurt

250 g

Tahini paste (sesame paste)

2 tablespoon(s)


2 clove(s), chopped


30 g

Red onion

½ small, thinly sliced


200 g

Pomegranate Molasses

½ tablespoon(s)

Mint, Fresh

1 sprig(s)

Cumin seeds

2 teaspoon(s), level

Ground coriander

1 teaspoon(s), level

Pomegranate Molasses

1½ tablespoon(s)

Agave Syrup

2 teaspoon(s), level

Olive Oil

2 teaspoon(s)


  1. To make the marinade, combine all the marinade ingredients in a dish, then season well. Add the steaks and turn to coat, then cover and marinate for 1 hour at room temperature.
  2. Preheat the barbecue. To make the sauce, put the yogurt, tahini and garlic into a food processor with some salt. Blitz until combined, then add the 30g of the rocket. Pulse until combined, then scrape into a bowl and set aside.
  3. To make the salad, combine the onion, pomegranate seeds and any juices, pomegranate molasses and mint. Season to taste and set aside.
  4. When the barbecue is ready, lift the steak from the marinade and barbecue for 3-4 minutes on each side. Transfer to a board, season with salt and let rest for 5 minutes while you warm the pitta breads on the barbecue.
  5. To serve, thinly slice the steaks and split the pittas in half. Stuff with the rocket followed by the steak and salad, then drizzle over the sauce and serve.