Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Lamb & Beef Shawarma

with Creamy Radish Salad

  • Group Created with Sketch.
    Time
    15-25 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 700 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

Shawarma-style meat is traditionally roasted on a vertical, rotating spit. (“Shawarma” comes from the Turkish word for “turning.”) In our kitchen-friendly take on the dish, we’re making meat patties and wrapping them with pocketless pitas for equally delicious spiced sandwiches. They’re completed by a rich, zesty Greek yogurt sauce—which is so good that we’re using it again, as a dressing for a crunchy side salad of radishes and sunflower seeds.

fresh
ingredients
Lamb & Beef Shawarma with Creamy Radish Salad
Title
  • 8 oz Ground Lamb & Beef Blend
  • 2 Plain Pocketless Pitas
  • ½ cup Plain Greek Yogurt
  • 8 oz Radishes
  • 2 cloves Garlic
  • 1 Lemon
  • 1 Persian Cucumber
  • 1 Red Onion
  • 1 large bunch Mint
  • 2 Tbsps Sunflower Seeds
  • 2 tsps Shawarma Spice Blend (Za'atar, Ground Cumin, Ground Sweet Paprika, Ground Coriander & White Sesame Seeds)
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 400°F. Wash and dry the fresh produce. Trim off and discard the stem ends of the radishes; cut the radishes into bite-sized wedges. Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Trim off and discard the ends of the cucumber; thinly slice the cucumber on an angle. Peel and small dice the onion. Pick the mint leaves off the stems; discard the stems.

Cook the aromatics:
2 Cook the aromatics:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the onion, ¾ of the garlic paste and ¾ of the spice blend; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until the onion and garlic have softened and the spice blend is fragrant. Remove from heat; transfer to a large bowl. Wipe out the pan.

Form & cook the patties:
3 Form & cook the patties:

Add the lamb and beef blend to the bowl of cooked aromatics; season with salt and pepper. Using a spoon, gently mix until just combined. Form the mixture into 6 oval-shaped patties. In the same pan used to cook the aromatics, heat 2 teaspoons of olive oil on medium-high until hot. Add the patties and cook 2 to 3 minutes per side, or until browned and cooked through. Remove from heat and set aside in a warm place.

Make the yogurt sauce:
4 Make the yogurt sauce:

While the patties cook, in a medium bowl, combine the Greek yogurt, lemon zest, remaining garlic paste, the juice of all 4 lemon wedges and half the mint (chopping just before adding).Season with salt and pepper to taste; set aside.

Make the salad:
5 Make the salad:

In a large bowl, combine the radishes, sunflower seeds, half the yogurt sauce and all but a pinch of the remaining spice blend; toss to coat. Season with salt and pepper to taste.

Finish & plate your dish:
6 Finish & plate your dish:

Carefully place the pitas directly onto the oven rack. Toast 2 to 3 minutes, or until warm and pliable. Remove from the oven. Divide the cucumber, remaining mint, cooked patties and remaining yogurt sauce between the warmed pitas. Place each finished pita on a plate. Serve with the salad on the side. Garnish the salad with the remaining spice blend. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Preheat the oven to 400°F. Wash and dry the fresh produce. Trim off and discard the stem ends of the radishes; cut the radishes into bite-sized wedges. Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Trim off and discard the ends of the cucumber; thinly slice the cucumber on an angle. Peel and small dice the onion. Pick the mint leaves off the stems; discard the stems.

2 Cook the aromatics:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the onion, ¾ of the garlic paste and ¾ of the spice blend; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until the onion and garlic have softened and the spice blend is fragrant. Remove from heat; transfer to a large bowl. Wipe out the pan.

Form & cook the patties:
3 Form & cook the patties:

Add the lamb and beef blend to the bowl of cooked aromatics; season with salt and pepper. Using a spoon, gently mix until just combined. Form the mixture into 6 oval-shaped patties. In the same pan used to cook the aromatics, heat 2 teaspoons of olive oil on medium-high until hot. Add the patties and cook 2 to 3 minutes per side, or until browned and cooked through. Remove from heat and set aside in a warm place.

4 Make the yogurt sauce:

While the patties cook, in a medium bowl, combine the Greek yogurt, lemon zest, remaining garlic paste, the juice of all 4 lemon wedges and half the mint (chopping just before adding).Season with salt and pepper to taste; set aside.

Make the yogurt sauce:
Make the salad:
5 Make the salad:

In a large bowl, combine the radishes, sunflower seeds, half the yogurt sauce and all but a pinch of the remaining spice blend; toss to coat. Season with salt and pepper to taste.

6 Finish & plate your dish:

Carefully place the pitas directly onto the oven rack. Toast 2 to 3 minutes, or until warm and pliable. Remove from the oven. Divide the cucumber, remaining mint, cooked patties and remaining yogurt sauce between the warmed pitas. Place each finished pita on a plate. Serve with the salad on the side. Garnish the salad with the remaining spice blend. Enjoy!

Finish & plate your dish: