Quick and Easy Shawarma-Style Turkey
«This weeknight dinner save turns traditional turkey into something completely different–and delicious. Serve it with rice (or even pita) doused in my yogurt sauce. Double this recipe so you’ll have enough for lunch the next day—it’s that good, I promise!» — Michelle
Ingredients
- 1/2 cup (125 ml) plain yogurt
- 2 tsp (10 ml) lemon juice
- 1/4 tsp smoked paprika
- 1 small garlic clove, grated
- 1 lb (450 g) turkey tenderloin, cut into cubes (see note)
- 1 tbsp (15 ml) olive oil
- 2 cups (280 g) cherry tomatoes, quartered
- 1/4 cup (40 g) store-bought pickled turnips, cubed
- 2 Lebanese cucumbers, thinly sliced
- 2 green onions, thinly sliced
- 2 tbsp chopped mint
- 2 tsp (10 ml) olive oil
- 1 tsp (5 ml) lemon juice
- 1/2 cup (125 ml) plain yogurt
- 1/2 small garlic clove, grated
- 1/4 tsp sugar
Instructions
- In a bowl, combine the yogurt, lemon juice, paprika and garlic. Add the turkey and mix well. Season with salt
- and pepper. Cover and refrigerate for 30 minutes.
- In a large non-stick skillet, heat the oil over medium-high heat. Cook half of the turkey cubes at a time, turning to brown all sides, until the meat is cooked through, about 7 minutes.
«This weeknight dinner save turns traditional turkey into something completely different–and delicious. Serve it with rice (or even pita) doused in my yogurt sauce. Double this recipe so you’ll have enough for lunch the next day—it’s that good, I promise!» — Michelle