Middle Eastern · main

Ground Turkey Shawarma Skillet

Ground Turkey Shawarma Skillet reads citrus 5.9, sourness 5.2 and richness 4.8 on Palate's 0–10 flavor X-ray — a Middle Eastern main, about 17 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 4.7 / 10
• Sweet & Fruity — 5.5 / 10
• Sour & Bright — 7.4 / 10
• Bitter & Earthy — 3.0 / 10
• Rich & Fat — 5.3 / 10
• Aromatic & Spice — 5.2 / 10

The measured notes (of 18)

Citrus 5.9 · Sourness 5.2 · Richness 4.8 · Fruity 4.6 · Allium 4.6 · Umami 4.2 · Salinity 3.7 · Sweetness 2.7 · Warm Spice 2.7 · Heat 2.6 · Smoke 2.4 · Earthy 2.3 · Funk & Ferment 1.6 · Herbaceous 1.5 · Floral 1.4 · Nutty 1.4 · Bitterness 1.3

What's in it (16)

• nonfat plain yogurt — 177 g
• lemon — 65 g
• salt — 6 g
• olive oil — 27 g
• turkey meat — 680 g
• yellow onion — 110 g
• garlic — 12 g
• cumin — 10 g
• smoked paprika — 5 g
• coriander — 1 g
• cinnamon — 3 g
• allspice — 1 g
• cayenne pepper — 1 g
• black pepper — 3 g
• grape tomatoes — 237 g
• pita bread — 400 g

Time & effort: about 17 min (16 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 129.8 kcal, 11.3 g protein, 1.5 g fat, 18 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

1. In a small bowl, stir together the Greek yogurt, 1 tablespoon of the lemon juice, and a pinch of the salt; set aside as the sauce.
2. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the ground turkey in an even layer and let it sear undisturbed until deeply browned on the bottom, about 4 minutes, then break it into crumbles and cook until no longer pink and an instant-read thermometer reads 165 F, 2-3 minutes more. Transfer the turkey to a bowl.
3. Add the remaining tablespoon of olive oil and the onion to the same skillet; saute over medium heat, scraping up the browned bits, until softened and caramelized at the edges, 6-7 minutes.
4. Add the garlic and cook, stirring, until fragrant, about 30 seconds.
5. Stir in the cumin, smoked paprika, coriander, cinnamon, allspice, and cayenne; toast, stirring constantly, until fragrant, about 45 seconds.
6. Return the turkey to the skillet along with the remaining salt and the black pepper; stir to coat evenly and cook until heated through, about 2 minutes.
7. Remove the skillet from the heat and stir in the remaining lemon juice.
8. Scatter the halved cherry tomatoes over the turkey.
9. Warm the pita breads directly over a gas flame or in a dry skillet over medium heat, turning often, until softened and lightly charred in spots, about 1 minute total.
10. Spoon the turkey shawarma into the warm pita, drizzle with the yogurt sauce, and serve immediately.

Dishes with a similar flavor shape

• Sheet-Pan Tandoori Chicken Thighs — Indian
• Chicken Shawarma Rice Bowls with Garlic Sauce — Middle Eastern
• Chicken Shawarma Grain Bowls with Pickled Onions — Middle Eastern
• Grilled Peri-Peri Chicken — Portuguese
• Crispy Sheet-Pan Chicken Shawarma Bowls — Middle Eastern

Keep reading: what citrus, sourness, richness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.