Shawarma-Spiced Turkey Pitas
with Golden Raisins, Pickled Onion & Lemony White Sauce
- Milk
- Sesame
- Wheat
- Eggs
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 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
10 ounce
Ground Turkey
2 unit
Pitas
(Contains: Sesame, Wheat)
1.5 ounce
Blue Corn Tortilla Chips
(Contains: Sesame)
1 unit
Lemon
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.
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.
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.
Swap in turkey* for beef.
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 second 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 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the tasty shawarma spices, though some found it a bit dry or mild. Consider adding extra seasoning to taste 🌶️.
- Ease of prep: Quick and easy to prepare, making it a great choice for a fast weeknight meal.
- Suggestions: Try adding chopped tomatoes and cucumber for freshness. Some preferred sautéed white onion to pickled red onion.
- Portions: Several wished for more filling and sauce. Consider doubling the sauce recipe for extra creaminess.
- Pita tips: Use thicker pitas to prevent tearing. Warm them carefully to keep them soft and pliable.
Reviews from our home cooks
The blue corn tortillas must've had a little hole somewhere because they were stale but the actual meal was so delicious!! I wondered if swooping for turkey was a bad idea but I loved it!!
Wow, so good. Next time I'd put the raisins on at the end so they're even chewier and more visible
Really good. Would also add a white onion to saute with the chicken.
The flavor is great! Chips don't seem to add much to the nutritional profile, since the pitas already provide carbs. A little chopped tomato and cucumber would have been perfect.
We liked this. Very flavorful. We skipped the chips and served it with falafel.
Easy and delicious! Chips were totally crushed and not necessary.
The pita bread is so thin and gets hard quickly, and has no flavor. Everything else about the meal was great.
The chips were kinda useless, it should be more pita to dip.
It was delicious, but including 1 small bag of chips for 2 people is stingy.
Lacked flavor. We think it would have been better with tomatoes instead of raisins. And more spice.
