Turkey Shawarma With Crunchy Vegetables Recipe | Epicurious - 万博官网,万博亚洲正规品牌,manbetx苹果下载

This is an overstuffed, saucy little sandwich, but our pita trick in this recipe ensures that the pocket won’t implode while you’re eating it.

Ingredients

Serves 6

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)

Step 1
Mix yogurt, garlic, lemon zest, and 2 tsp. lemon juice in a medium bowl; season with salt. Set yogurt sauce aside.
Step 2
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.
Step 3
Toss onion, cucumbers, carrot, radishes, and vinegar in a large bowl to combine. Add herbs, season with salt, and gently toss again.
Step 4
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.

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Reviews (4)

Absolutely delicious. I only made one adjustment: I doubled the veggie brine, and added a bag of broccoli slaw in with the cucumbers, carrots and onions. This is a keeper and will be in my weekly rotation for the foreseeable future!
- StoicSoup
- Kentucky
- 1/3/2019
This is a great way to use up Thanksgiving leftovers. The parsley and yogurt keep this dish light and fresh which is a welcome change of pace after a weekend of heavy meals. I made the shredded turkey as written, but improvised for the veggies since I had some leftovers of those, too. I had roasted brussels sprouts, onions, carrots, sweet potato, and rutabaga and julienned those and tossed with a little red wine vinegar as per the recipe. I made the yogurt sauce as written but added some dried dill as well. I had to omit the zest since I didn't have any fresh lemons on hand, but it was still delicious. Tossed both the turkey and veggies together before stuffing into a yogurt-lined pita and scarfed this one down. I can see this working well with a variety of leftover meats and veg, as this recipe is so forgiving.
- andreayung23
- Northern California
- 11/28/2017
This was great. Perfect weeknight dinner. My whole family loved it. Am definitely making it again. The crunchy vegetables were delicious
- mcgourty
- Shrewsbury MA
- 4/27/2017
Leftover turkey gets tiresome in a hurry, but this is an exception. Crunchy, spicy, healthy, I can eat this for lunch over and over and not get tired of it. Next time you have leftover turkey, do yourself a favor and make this. You won't be sorry.
- ula_ashore
- Texas
- 12/16/2016