Middle Eastern-Style Beef Pitas
with Romaine Salad
Ingredients
- 10 oz Thinly Sliced Beef (Swapped for 8 oz Plant-Based Beyond Chicken Breast Tenders)
- 2 Pocketless Pitas
- 1 clove Garlic
- 1/4 cup Labneh Cheese
- 1 oz Dried Medjool Dates
- 1 Tbsp Za'atar Seasoning
- 3 oz Radishes
- 1 Romaine Lettuce Heart
- 2 Tbsps Apple Cider Vinegar
From your pantry:
Instructions
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Prepare the ingredients
If you prefer to use an oven, preheat to 450°F. Otherwise, warm the pitas instead of a microwave or toaster (instructions 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. Roughly chop the lettuce. Pit and roughly chop the dates. Halve the radishes lengthwise, then thinly slice crosswise.
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Cook the beef
Separate the beef and pat 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 a drizzle of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until just cooked through. Turn off the heat; carefully stir in half the vinegar until combined.
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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.
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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.
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Finish the pitas
Spread the garlic labneh onto the warmed pitas. Top with the cooked beef and a drizzle of olive oil.
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Make the salad & serve your dish
Just before serving, in a bowl, combine the chopped lettuce, chopped dates, sliced radishes, 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 salad on the side. Enjoy!
Protein Variations
Beyond Chicken
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Customized Step 1
Preheat the oven to 450°F. Prepare the ingredients as directed in Step 1.
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Customized Step 2
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.
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Customized Step 5
Finish the pitas as directed, using the baked tenders (instead of beef).
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Customized Step 6
Make the salad and serve your dish as directed, using half the vinegar (you will have extra).
📷 View Original Recipe Card
