Middle Eastern-Style Beef Pitas with Arugula & Date Salad

Middle Eastern-Style Beef Pitas

with Arugula & Date Salad

20 MIN
$11.94/serving 2 Servings
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  • with Chopped Chicken Breast
    includes 10 oz No Added Hormones, Antibiotic-Free Chopped Chicken Breast
  • with Thinly Sliced Beef
    includes 10 oz No Added Hormones, Antibiotic-Free, Pasture-Raised Thinly Sliced Beef View recipe
  • with Chopped Chicken Breast

    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 arugula tossed with crisp radishes and sweet dates offers refreshing contrast.
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    • Nutrition
      PER SERVING
    • Calories
      650 Cals (est.)
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    ingredients
    Middle Eastern-Style Beef Pitas with Arugula & Date Salad
    Title
    • 10 oz Chopped Chicken Breast
    • 2 Pocketless Pitas
    • 1 clove Garlic
    • 2 oz Dried Medjool Dates
    • 3 oz Radishes
    • ¼ cup Labneh Cheese
    • 1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
    • 2 Tbsps Red Wine Vinegar
    • 4 oz Arugula
    time-saving
    tips & techniques
    Prepare the ingredients & start the salad
    1 Prepare the ingredients & start the salad

    If you prefer to use an oven to warm the pitas instead of a microwave, preheat the oven to 375°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. Pit and roughly chop the dates. Halve the radishes lengthwise, then thinly slice crosswise. In a large bowl, combine the arugula, chopped dates, and sliced radishes.

    Cook the chicken
    2 Cook the chicken

    Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and enough of the za’atar to coat (you may have extra); toss to coat. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Add half the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat.

    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 the 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

    Meanwhile, 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 cooked chicken and a drizzle of olive oil.

    Finish the salad & serve your dish
    6 Finish the salad & serve your dish

    Just before serving, to the bowl of salad ingredients, add the remaining vinegar 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 finished salad on the side. Enjoy!

    Tips from Home Chefs

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    Prepare the ingredients & start the salad
    1 Prepare the ingredients & start the salad

    If you prefer to use an oven to warm the pitas instead of a microwave, preheat the oven to 375°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. Pit and roughly chop the dates. Halve the radishes lengthwise, then thinly slice crosswise. In a large bowl, combine the arugula, chopped dates, and sliced radishes.

    2 Cook the chicken

    Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and enough of the za’atar to coat (you may have extra); toss to coat. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Add half the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat.

    Cook the 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 the 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

    Meanwhile, 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 cooked chicken and a drizzle of olive oil.

    6 Finish the salad & serve your dish

    Just before serving, to the bowl of salad ingredients, add the remaining vinegar 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 finished salad on the side. Enjoy!

    Finish the salad & serve your dish
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