Shawarma
Ingredients for servings
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1 cup(s) plain whole-milk Greek yogurt
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1 garlic clove, finely grated
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1 tsp finely grated lemon zest
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3 tsp fresh lemon juice, divided
kosher salt
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0.5 tsp freshly ground black pepper
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0.5 tsp ground coriander
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0.5 tsp ground cumin
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0.5 tsp smoked paprika
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0.25 tsp ground cinnamon
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0.25 tsp ground turmeric
pinch of cayenne pepper
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4 tbsp unsalted butter, divided
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2 tbsp vegetable oil, divided
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4 cup(s) shredded turkey meat, room temperature, divided
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1 small red onion, halved, very thinly sliced
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2 medium Persian cucumbers, cut into matchsticks
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1 medium carrot, peeled, cut into matchsticks
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4 radishes, trimmed, thinly sliced
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1 tablespoon plus 2 tsp red wine vinegar
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2 cup(s) mixed tender herbs torn mint leaves, parsley leaves with tender stems, and/or dill fronds
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6 white pitas with pockets, warmed
hot sauce, for serving
Directions
Mix yogurt, garlic, lemon zest, and 2 tsp. lemon juice in a medium bowl; season with salt. Set yogurt sauce aside.
Mix black pepper, coriander, cumin, paprika, cinnamon, turmeric, and cayenne in a small bowl. Heat 2 Tbsp. butter and 1 Tbsp. oil in a large skillet over medium. As soon as butter is melted, add half of spice mixture and cook, stirring, until fragrant, about 30 seconds. Add half of turkey meat and toss to coat. Transfer to a large bowl. Repeat with remaining 2 Tbsp. butter, 1 Tbsp. oil, spice mixture, and turkey meat. Add remaining 1 tsp. lemon juice to turkey mixture and toss to combine.
Toss onion, cucumbers, carrot, radishes, and vinegar in a large bowl to combine. Add herbs, season with salt, and gently toss again.
Cut 1” off top of each pita and stuff back into pocket, nudging it all the way to the bottom. Spread some of the yogurt sauce inside each pita without tearing sides and fill with turkey and vegetable mixture. Serve with hot sauce and remaining yogurt sauce.