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Middle Eastern-Style Beef Pitas
with Romaine Salad
20 MIN
+$1.95/serving
2 Servings
From the Test Kitchen
This flavorful dish features herby za’atar-spiced beef, which we’re piling onto warm pitas alongside creamy garlic labneh. A salad of romaine tossed with crisp radishes and sweet dates offers refreshing contrast.
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Dietary Information
Vegetarian
-
NutritionPER SERVING
-
Calories680 Cals (est.)
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fresh
ingredients
Title
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8 oz Plant-Based Beyond Chicken® Breaded Tenders
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2 Pocketless Pitas
-
3 oz Radishes
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1 Romaine Lettuce Heart
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1 clove Garlic
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2 Tbsps Apple Cider Vinegar
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1 oz Dried Medjool Dates
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¼ cup Labneh Cheese
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1 Tbsp Za'atar Seasoning (Sumac, Aleppo Pepper, Sesame Seeds, Salt, Thyme & Whole Oregano)
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients
Preheat the oven to 450°F. Wash and dry the fresh produce. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Roughly chop the lettuce. Pit and roughly chop the dates. Halve the radishes lengthwise, then thinly slice crosswise.
2
Bake the tenders
Line a sheet pan with foil. Place the tenders on the foil. Bake in the oven 7 to 9 minutes, flipping halfway through, or until lightly browned and cooked through.* Remove from the oven; evenly sprinkle with the za’atar and season with salt and pepper.
*An instant-read thermometer should register 145°F for Beyond Chicken®.
3
Warm the pitas
Meanwhile, if using the microwave, wrap the pitas in a damp paper towel; microwave on high 1 minute, or until heated through and pliable. If using the oven, wrap the pitas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through and pliable. Transfer to a work surface and carefully unwrap.
4
Make the garlic labneh
In a bowl, combine the labneh, a drizzle of olive oil, and as much of the garlic paste as you’d like. Taste, then season with salt and pepper if desired.
5
Finish the pitas
Spread the garlic labneh onto the warmed pitas. Top with the baked tenders and a drizzle of olive oil.
6
Make the salad & serve your dish
Just before serving, in a bowl, combine the chopped lettuce, chopped dates, sliced radishes, half the vinegar (you will have extra), and a drizzle of olive oil; season with salt and pepper. Toss to coat; taste, then season with salt and pepper if desired. Serve the finished pitas with the salad on the side. Enjoy!
1
Prepare the ingredients
Preheat the oven to 450°F. Wash and dry the fresh produce. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Roughly chop the lettuce. Pit and roughly chop the dates. Halve the radishes lengthwise, then thinly slice crosswise.
2
Bake the tenders
Line a sheet pan with foil. Place the tenders on the foil. Bake in the oven 7 to 9 minutes, flipping halfway through, or until lightly browned and cooked through.* Remove from the oven; evenly sprinkle with the za’atar and season with salt and pepper.
*An instant-read thermometer should register 145°F for Beyond Chicken®.
3
Warm the pitas
Meanwhile, if using the microwave, wrap the pitas in a damp paper towel; microwave on high 1 minute, or until heated through and pliable. If using the oven, wrap the pitas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through and pliable. Transfer to a work surface and carefully unwrap.
4
Make the garlic labneh
In a bowl, combine the labneh, a drizzle of olive oil, and as much of the garlic paste as you’d like. Taste, then season with salt and pepper if desired.
5
Finish the pitas
Spread the garlic labneh onto the warmed pitas. Top with the baked tenders and a drizzle of olive oil.
6
Make the salad & serve your dish
Just before serving, in a bowl, combine the chopped lettuce, chopped dates, sliced radishes, half the vinegar (you will have extra), and a drizzle of olive oil; season with salt and pepper. Toss to coat; taste, then season with salt and pepper if desired. Serve the finished pitas with the salad on the side. Enjoy!
Tips from Home Chefs