Turkey Shawarma With Crunchy Vegetables Recipe

Name: Turkey Shawarma With Crunchy Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup plain whole-milk Greek yogurt; 1 garlic clove, finely grated; 1 teaspoon finely grated lemon zest; 3 teaspoons fresh lemon juice, divided; Kosher salt; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon ground coriander; 1/2 teaspoon ground cumin; 1/2 teaspoon smoked paprika; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground turmeric; Pinch of cayenne pepper; 4 tablespoons unsalted butter, divided; 2 tablespoons vegetable oil, divided; 4 cups shredded turkey meat, room temperature, divided; 1 small red onion, halved, very thinly sliced; 2 medium Persian cucumbers, cut into matchsticks; 1 medium carrot, peeled, cut into matchsticks; 4 radishes, trimmed, thinly sliced; 1 tablespoon plus 2 teaspoons red wine vinegar; 2 cups mixed tender herbs (such as torn mint leaves, parsley leaves with tender stems, and/or dill fronds); 6 white pitas with pockets, warmed; Hot sauce (for serving)

Servings: persons

1 cup plain whole-milk Greek yogurt
1 garlic clove, finely grated
1 teaspoon finely grated lemon zest
3 teaspoons fresh lemon juice, divided
Kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon ground cinnamon
1/4 teaspoon ground turmeric
Pinch of cayenne pepper
4 tablespoons unsalted butter, divided
2 tablespoons vegetable oil, divided
4 cups shredded turkey meat, room temperature, divided
1 small red onion, halved, very thinly sliced
2 medium Persian cucumbers, cut into matchsticks
1 medium carrot, peeled, cut into matchsticks
4 radishes, trimmed, thinly sliced
1 tablespoon plus 2 teaspoons red wine vinegar
2 cups mixed tender herbs (such as torn mint leaves, parsley leaves with tender stems, and/or dill fronds)
6 white pitas with pockets, warmed
Hot sauce (for serving)

1
["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."]

745

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1 cup plain whole-milk Greek yogurt, 1 garlic clove, finely grated, 1 teaspoon finely grated lemon zest, 3 teaspoons fresh lemon juice, divided, and more.

Yes, Turkey Shawarma With Crunchy Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Turkey Shawarma With Crunchy Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions