Name: Turkey Shawarma With Crunchy Vegetables
Yield: 6 Servings
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; ½ teaspoon freshly ground black pepper; ½ teaspoon ground coriander; ½ teaspoon ground cumin; ½ teaspoon smoked paprika; ¼ teaspoon ground cinnamon; ¼ 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)

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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