This is a great way to reinvent Christmas leftovers into a juicy roasted turkey shawarma with crispy roasted potatoes and a herby yoghurt
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 10 minutes |
| Serves | 4 |
| Cuisine | Middle Eastern |
| Special Occasion | Christmas |
| Diet | Other |
| Preparation | Moderate |
Nutrition (per serving)
| Calories | 635 |
| Fat | 45.6g |
| Saturates | 11.7g |
| Protein | 27g |
| Carbs | 29g |
| Sugars | 5g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
To make the herbed yoghurt, juice the lemon and add all the ingredients to a blender. Blitz until creamy.
2
Heat a pan over a medium heat. Add the leftover turkey and heat until warmed through and slightly crisp around the edges. Remove from the heat and sprinkle with the shawarma spice.
3
Warm the flatbreads in a dry pan or low oven.
4
To assemble, spread a generous layer of the herbed yoghurt onto each flatbread, then layer with the spiced turkey, roasted potatoes, pickled onions and rocket. Scatter over the pomegranate seeds and a few extra herbs, if you like, then roll up into shawarmas and serve.
