Turkey Shawarma with Fresh Veggies

  • Category Lunch
  • Cook Time 00:05:00
  • Prep Time 00:20:00
  • Cuisine Wrap
This turkey shawarma recipe is the perfect open sandwich! The crunchy veggies and turkey pair perfectly with Angelic Bakehouse’s sprouted grain wraps. These wraps hold all the great toppings without crumbling!


  • Angelic Bakehouse Beet Wraps
  • 1 c Greek yogurt
  • 1 garlic clove, finely grated
  • 1 tsp grated lemon zest
  • 3 tsp lemon juice, divided
  • Kosher salt
  • ½ tsp black pepper
  • ½ tsp ground coriander
  • ½ tsp ground cumin
  • ½ tsp smoked paprika
  • ¼ tsp ground cinnamon
  • ¼ tsp ground turmeric
  • Pinch of cayenne pepper
  • 4 tbsp unsalted butter, divided
  • 2 tbsp vegetable oil, divided
  • 4 c shredded turkey meat, divided
  • 1 small red onion, thinly sliced
  • 2 Persian cucumbers, cut into matchsticks
  • 1 carrot, peeled, cut into matchsticks
  • 4 radishes, thinly sliced
  • 1 tbsp plus 2 tsp red wine vinegar
  • 2 c mixed tender herbs


  1. Mix yogurt, garlic, lemon zest, and 2 tsp lemon juice in a bowl. Season to taste with salt and set aside
  2. Mix together pepper, coriander, cumin, paprika, cinnamon, turmeric, and cayenne in a small bowl
  3. Heat 2 tbsp butter & 1 tbsp oil in large pan over medium heat
  4. Once butter is melted, add half of spice mixture and cook. Stir frequently until mixture is fragrant, about 30 seconds
  5. Add half of turkey meat to pan and toss to coat in spice
  6. Transfer turkey and spices to a large bowl. Repeat steps with remaining 2 tbsp butter, 1 tbsp oil, spice mix, and turkey
  7. Add remaining 1 tsp lemon juice to turkey mix and toss to coat
  8. Toss onion, cucumbers, carrot, radishes, and vinegar in large bowl. Add herbs and salt to taste. Gently toss to combine
  9. Spread yogurt mixture across bottom of wrap, top with turkey and vegetable mixture
  10. Serve with remaining yogurt mix
  11. Enjoy!