Turkey Shawarma with Fresh Veggies
- Category Lunch
- Cook Time 00:05:00
- Prep Time 00:20:00
- Cuisine Wrap
Ingredients
- 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
Instructions
- Mix yogurt, garlic, lemon zest, and 2 tsp lemon juice in a bowl. Season to taste with salt and set aside
- Mix together pepper, coriander, cumin, paprika, cinnamon, turmeric, and cayenne in a small bowl
- Heat 2 tbsp butter & 1 tbsp oil in large pan over medium heat
- Once butter is melted, add half of spice mixture and cook. Stir frequently until mixture is fragrant, about 30 seconds
- Add half of turkey meat to pan and toss to coat in spice
- Transfer turkey and spices to a large bowl. Repeat steps with remaining 2 tbsp butter, 1 tbsp oil, spice mix, and turkey
- Add remaining 1 tsp lemon juice to turkey mix and toss to coat
- Toss onion, cucumbers, carrot, radishes, and vinegar in large bowl. Add herbs and salt to taste. Gently toss to combine
- Spread yogurt mixture across bottom of wrap, top with turkey and vegetable mixture
- Serve with remaining yogurt mix
- Enjoy!
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