Lamb & Beef Shawarma with Creamy Radish Salad

Lamb & Beef Shawarma

with Creamy Radish Salad

20 MIN
2 Servings
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From the Test Kitchen

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.

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  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
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)
time-saving
tips & techniques
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

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:
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