Shawarma Turkey Skillet & Garlic Pita with Zucchini, Onion & Labneh

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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!

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

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!