Pulled Turkey Shawarma
Dinner Dates
This is ideal for a simple yet tasty dinner which will be perfect for cosy nights in or dinner with guests. Its warming Middle Eastern flavours will hit the spot.
Serves: 2
Prep time: 10 mins
Cooking time: 5 minutes
Ingredients
200g leftover cooked turkey
2 pitta bread
1 tsp ground cumin
2 tsp ground garam masala
50g leftover red cabbage
3 soft dried apricots
50g natural plain yogurt
5g fresh mint
4 cloves roasted garlic
3 glugs hot sauce – or to your liking
2 tsp sunflower oil
pinch of salt
Top Tip
This turkey mix works really well as a topping to your pizza, and also served in mini buns as sliders for your party table.
Preparation
Use a fork and pull the turkey from the left over joint to resemble a pulled effect and set aside.
To make the roasted yoghurt drizzle, finely chop mint, roasted garlic and dice apricots. Add to the yogurt, a pinch of salt and mix.
Heat 2 tsp sunflower oil into a frying pan over a medium heat, add cumin and garam masala, stir for 1 minute then add in the pulled turkey.
Stir this together and add in the hot sauce. Cook for a further 2 minutes.
Assembly
Slice each pitta in half and open the cut side ready for stuffing (you can warm the pittas first if you would prefer).
Add the roasted garlic drizzle first, then load in the pulled turkey and leftover red cabbage.
Finish with a final smothering of the roasted garlic and mint drizzle.
