Ingredients
- Lemon 1
- Spinneysfood Greek-Style Yoghurt 150g
- Leftover herbs (mint, dill, parsley or coriander) A handful
- Garlic 1 clove
- Spinneysfood Fine Sea Salt To taste
- Leftover roasted turkey 400g
- Shawarma spice A pinch
- Flatbreads or wraps 4, large
- Leftover roasted potatoes 150g
- Spinneysfood Pickled Onions 50g
- Rocket A handful, fresh
- Spinneysfood Fresh Pomegranate Jewels 50g
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."
Roasted turkey shawarmas
Middle Eastern 15 Mins Prep ยท 10 Mins Cook
- To make the herbed yoghurt, juice the lemon and add all the ingredients to a blender. Blitz until creamy.
- 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.
- Warm the flatbreads in a dry pan or low oven.
- 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.