Turkey Shawarma With Crunchy Vegetables

Ingredients

• 1 cup plain whole-milk Greek yogurt
• 1 garlic clove, finely grated
• 1 teaspoon finely grated lemon zest
• 3 teaspoons fresh lemon juice, divided
• Kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground turmeric
• Pinch of cayenne pepper
• 4 tablespoons unsalted butter, divided
• 2 tablespoons vegetable oil, divided
• 4 cups shredded turkey meat, room temperature, divided
• 1 small red onion, halved, very thinly sliced
• 2 medium Persian cucumbers, cut into matchsticks
• 1 medium carrot, peeled, cut into matchsticks
• 4 radishes, trimmed, thinly sliced
• 1 tablespoon plus 2 teaspoons red wine vinegar
• 2 cups mixed tender herbs (such as torn mint leaves, parsley leaves with tender stems, and/or dill fronds)
• 6 white pitas with pockets, warmed
• Hot sauce (for serving)

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