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