Middle Eastern-Style Beef Pitas with Romaine Salad

Middle Eastern-Style Beef Pitas

with Romaine Salad

20 MIN
+$1.95/serving 2 Servings
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  • 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

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      680 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download
    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
    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

    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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