Turkey Shawarma with Crunchy Vegetables
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)
Comments & Reviews
Just A Pinch Sweepstakes