Shawarma-Spiced Shrimp Pitas
with Golden Raisins, Pickled Onion & Lemony White Sauce
- Milk
- Sesame
- Wheat
- Shellfish
- Eggs
Now with leaner ground beef! You asked, we listened: This isn't the HelloFresh you remember. Bigger menu. Upgraded recipes. Increased portion sizes. More variety. The best way to cook dinner just got BETTER. Pita pockets: making portable food possible since...the beginning of recorded culinary history?! Our chefs ditched the ole cave fire for a stove and swapped the spit-roasted game for savory shawarma-spiced beef sautéed with plump golden raisins. It’s all tucked into a fluffy, warm pita pocket layered with seasoned cucumber, quick-pickled red onion, and a tangy lemon cream sauce. With a side of crunchy blue corn chips for swiping up any tasty loose ends, you’re good to go (or stay)—no hunting and gathering required!
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
½ unit
Red Onion
2 unit
Pitas
(Contains: Sesame, Wheat)
1.5 ounce
Blue Corn Tortilla Chips
(Contains: Sesame)
1 unit
Lemon
10 ounce
Shrimp
(Contains: Shellfish)
1 unit
Mini Cucumber
1 unit
Ketchup
1 tablespoon
Shawarma Spice Blend
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 ounce
Golden Raisins
1 teaspoon
Hot Sauce
Not included in your delivery
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Halve, peel, and thinly slice half the onion (whole onion for 4 servings). Quarter lemon. Trim and quarter cucumber lengthwise; cut crosswise into ¼-inch-thick pieces.
In a small microwave-safe bowl, combine sliced onion, juice from half the lemon, and a pinch of salt. Cover with plastic wrap; microwave until softened, 30-40 seconds. Uncover and stir, then set aside to pickle.
Transfer cucumber to a separate small bowl; season lightly with salt and pepper.
Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add beef*, ketchup, raisins, Shawarma Spice Blend, a big pinch of salt, and pepper.
Cook, breaking up meat into pieces, until cooked through, 4-6 minutes.
Meanwhile, wrap pitas in damp paper towels; microwave until warm and pliable, 30-40 seconds. Halve pitas; gently pull apart to create pockets. TIP: Halve pitas one at a time to make opening easier and prevent sticking.
In a third small bowl, combine mayonnaise, sour cream, and juice from one lemon wedge (two wedges for 4 servings). Taste and season with salt and pepper.
Fill pita halves with beef. Top with seasoned cucumber, white sauce, pickled onion (draining first), and as much hot sauce as you like.
Divide pitas between plates. Serve with tortilla chips and any remaining lemon wedges on the side.
