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

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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