Middle Eastern-Style Beef Pitas with Romaine Salad

Middle Eastern-Style Beef Pitas

with Romaine Salad

20 MIN
+$1.95/serving 2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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Available Options

  • with Thinly Sliced Beef
    includes 10 oz No Added Hormones, Antibiotic-Free Thinly Sliced Beef View recipe
  • with Beyond Chicken® Tenders
    includes 8 oz Plant-Based Beyond Chicken® Breaded Tenders
    • with Beyond Chicken® Tenders

    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
    • Nutrition
      PER SERVING
    • Calories
      680 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Middle Eastern-Style Beef Pitas with Romaine Salad
    Title
    • 8 oz Plant-Based Beyond Chicken® Breaded Tenders
    • 2 Pocketless Pitas
    • 3 oz Radishes
    • 1 Romaine Lettuce Heart
    • 1 clove Garlic
    • 2 Tbsps Apple Cider Vinegar
    • 1 oz Dried Medjool Dates
    • ¼ cup Labneh Cheese
    • 1 Tbsp Za'atar Seasoning (Sumac, Aleppo Pepper, Sesame Seeds, Salt, Thyme & Whole Oregano)
    time-saving
    tips & techniques
    How To: Peel Garlic
    How To: Dress a Salad
    How To: Hold a Chef's Knife
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients
    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.

    Bake the tenders
    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®.

    Warm the pitas
    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.

    Make the garlic labneh
    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.

    Finish the pitas
    5 Finish the pitas

    Spread the garlic labneh onto the warmed pitas. Top with the baked tenders and a drizzle of olive oil.

    Make the salad & serve your dish
    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

    Get Plans

    Middle Eastern-Style Beef Pitas

    Prepare the ingredients
    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®.

    Bake the tenders
    Warm the pitas
    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.

    Make the garlic labneh
    Finish the pitas
    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!

    Make the salad & serve your dish
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