Shawarma Turkey Skillet & Garlic Pita with Zucchini, Onion & Labneh
Easy Prep & Cleanup

Shawarma Turkey Skillet & Garlic Pita

with Zucchini, Onion & Labneh

35 MIN
2 Servings
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From the Test Kitchen

Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. For this hearty dish, we're calling on the bold, warming flavors of shawarma (a Middle Eastern street-food favorite) by spicing our turkey and vegetables with a blend of coriander, cumin, and turmeric, then serving it with a side of toasted garlic pitas to mop up every saucy bite.
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  • Nutrition
    PER SERVING
  • Calories
    750 Cals (est.)
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fresh
ingredients
Shawarma Turkey Skillet & Garlic Pita with Zucchini, Onion & Labneh
Title
  • 10 oz Ground Turkey
  • 2 Pocketless Pitas
  • 1 Lemon
  • 1 Red Onion
  • 2 cloves Garlic
  • 1 Zucchini
  • 1 oz Prunes
  • ¼ cup Labneh Cheese
  • 1 Tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)
  • 1 8-Oz Can Tomato Sauce
time-saving
tips & techniques
How To: Peel Garlic
How To: Safely Cut Round Vegetables
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 400°F. Wash and dry the fresh produce. Large dice the prunes. Place in a medium bowl; cover with 1 1/2 cups of hot water. Halve, peel, and thinly slice the onion. Medium dice the zucchini. Peel 2 cloves of garlic; using a zester or the small side of a box grater, finely grate into a paste. Quarter and deseed the lemon.

Start the skillet
2 Start the skillet

In a medium pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced onion and  diced zucchini; season with salt and pepper. Cook, stirring  occasionally, 6 to 7 minutes, or until browned and slightly softened. Add the spice blend and tomato sauce. Cook, stirring constantly, 3 to 4 minutes, or until the sauce is slightly thickened. Add half the garlic paste. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Add the turkey; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 5 minutes, or until browned and combined.

Finish the skillet
3 Finish the skillet

Carefully add the rehydrated prunes (including the liquid); season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until the liquid is thickened and the turkey is cooked through. Turn off the heat; stir in the juice of 2 lemon wedges. Taste then season with salt and pepper if desired.

Make the garlic oil
4 Make the garlic oil

Meanwhile, in a bowl, combine 1 tablespoon of olive oil and as much of the remaining garlic paste as you'd like.  Season with salt and pepper.

Toast the pitas & serve your dish
5 Toast the pitas & serve your dish

Line a sheet pan with foil. Place the pitas on the foil. Spread or brush the garlic oil onto the pitas; season with salt and pepper. Toast in the oven 4 to 6 minutes, or until lightly browned. Transfer to a cutting board;  carefully cut into equal-sized wedges. In a bowl, combine the labneh and 1 tablespoon of water; season with salt and pepper. Serve the finished skillet drizzled with the seasoned labneh. Serve the toasted pitas and remaining lemon wedges on the side. Enjoy!

Tips from Home Chefs

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Shawarma Turkey Skillet & Garlic Pita

Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 400°F. Wash and dry the fresh produce. Large dice the prunes. Place in a medium bowl; cover with 1 1/2 cups of hot water. Halve, peel, and thinly slice the onion. Medium dice the zucchini. Peel 2 cloves of garlic; using a zester or the small side of a box grater, finely grate into a paste. Quarter and deseed the lemon.

2 Start the skillet

In a medium pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced onion and  diced zucchini; season with salt and pepper. Cook, stirring  occasionally, 6 to 7 minutes, or until browned and slightly softened. Add the spice blend and tomato sauce. Cook, stirring constantly, 3 to 4 minutes, or until the sauce is slightly thickened. Add half the garlic paste. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Add the turkey; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 5 minutes, or until browned and combined.

Start the skillet
Finish the skillet
3 Finish the skillet

Carefully add the rehydrated prunes (including the liquid); season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until the liquid is thickened and the turkey is cooked through. Turn off the heat; stir in the juice of 2 lemon wedges. Taste then season with salt and pepper if desired.

4 Make the garlic oil

Meanwhile, in a bowl, combine 1 tablespoon of olive oil and as much of the remaining garlic paste as you'd like.  Season with salt and pepper.

Make the garlic oil
Toast the pitas & serve your dish
5 Toast the pitas & serve your dish

Line a sheet pan with foil. Place the pitas on the foil. Spread or brush the garlic oil onto the pitas; season with salt and pepper. Toast in the oven 4 to 6 minutes, or until lightly browned. Transfer to a cutting board;  carefully cut into equal-sized wedges. In a bowl, combine the labneh and 1 tablespoon of water; season with salt and pepper. Serve the finished skillet drizzled with the seasoned labneh. Serve the toasted pitas and remaining lemon wedges on the side. Enjoy!

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