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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.
Get CookingPlace 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 1/2 cup 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.
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 thoroughly combined. 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.
Carefully add the rehydrated prunes (including the liquid) and 1 cup of water; 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.
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.
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. Season the labneh 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
About Blue Apron
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.
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