@beyondofficial_

Beyond Official

A yummy recipe to help kick off your weekend!! 💚 Beyond Steak Stuffed Shawarma Pita Wrap SERVES: 4 PREP TIME: 30 minutes COOK TIME: 15 minutes INGREDIENTS: Main Wrap: 1 bag Beyond Steak 4 pita breads (store-bought, pizza dough, or homemade – see Pita section) 8 tbsp Toum (see Toum section) 12 tomato slices 2 cups baby spinach 8 cucumber slices (English or Persian, long and thin) 16 pickled turnip pieces (see Pickled Turnip section) 3 tbsp shawarma spice (store-bought) 2 cups tabbouleh (see Tabbouleh section) 4 tbsp avocado or olive oil 2 tbsp chopped fresh mint 2 tbsp chopped fresh parsley Toum (Garlic Sauce) 15 garlic cloves 1 ½ cups oil ⅛ cup lemon juice ½ tbsp kosher salt ⅛ cup ice water Tabbouleh: 1 cup cooked quinoa 4 tbsp minced shallot ½ tbsp chopped fresh mint 3 tbsp chopped fresh parsley 2 tbsp lemon juice 2 tbsp olive oil Salt to taste Pickled Turnips: 1 medium turnip, peeled and cut into matchsticks 1 medium red beet, peeled and cut into matchsticks 1 garlic clove 1¾ cups filtered water 1 cup white vinegar ¼ cup kosher salt PREPARATION: Pickled Turnips: 1. Place turnip, beet, and garlic into a heat-safe container. 2. Bring water, vinegar, and salt to a boil in a small pot. 3. Pour hot liquid over veggies to fully submerge. 4. Let cool, then refrigerate. Toum: 1. Blend garlic and salt in a small food processor until finely minced. 2. Add lemon juice and pulse again. 3. Slowly drizzle in oil and ice water while blending. 4. Blend until light and fluffy. Set aside. Tabbouleh: 1. In a bowl, combine quinoa, shallot, mint, parsley, lemon juice, and olive oil. 2. Mix well and season with salt. Set aside. Beyond Steak: 1. Prepare steak tips according to package instructions. 2. Once cooked, turn off heat and toss with shawarma spice. Assemble the Wraps: 1. Brush pita with olive oil. 2. Spread 2 tbsp of toum on each pita. 3. Add tabbouleh on top. 4. Layer with baby spinach, tomato slices, pickled turnips, cucumber, and steak. 5. Sprinkle chopped mint and parsley over the top. 6. Serve open-faced and enjoy!

On the profile · May 30, 2025