Name: Turkey Shawarma With Crunchy Vegetables
Yield: Serves 6
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)

One of our favorite leftover turkey recipes turkey shawarma.

Photo by Elizabeth Cecil

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.

Recipe notes

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Recipe notes

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