Turkey Shawarma

  • SERVING SIZE 1 shawarma
  • PREP TIME 1 day
  • TOTAL TIME 1 day 20 mins.

Cardamom and harissa give roasted turkey authentic shawarma flavor inspired by Middle Eastern cuisine. Wrap in a pita, drizzle with tzatziki, toss on some red cabbage slaw and pair with a cold beer for a mouthwatering happy hour must-have.

Ingredients

 

Turkey Shawarma

Yield: 1 shawarma 

3 ½ cups

Marinade

Oil, as needed

1 ea.

Pita bread or Lebanese flatbread, warm

¼ cup

Tzatziki Sauce

2 oz.

Caramelized onions, sliced

3 tbsp.

Red Cabbage and Carrot Slaw

 

 

 

Marinade

Yield: 3 ½ cups 

4 tbsp.

Garlic, minced

3 tbsp.

Coriander, ground

3 tbsp.

Roasted cumin, ground

3 tbsp.

Cardamom, ground

1 tbsp.

Harissa

2 tbsp.

Paprika, smoked

1 tsp.

Sea salt

½ cup

Fresh lemon juice

3 tbsp.

Lemon zest

¾ cup

Olive oil

⅛ tsp.

Roasted cinnamon

2 tsp.

Black pepper, ground

2 tsp.

Mediterranean oregano, dry leaves

2 tsp.

Allspice, ground

1 ½ tsp.

Turmeric, ground

3 ea.

Fresh bay leaves

 

Tzatziki Sauce

Yield: 3 cups 

4 oz.

English cucumber, peeled, seeded, ¼-inch dice

16 oz.

Greek yogurt

1 tbsp.

Garlic, minced

2 tbsp.

Fresh mint, finely chopped

1 tbsp.

Lemon zest

3 tbsp.

Lemon juice

1 tbsp.

Extra virgin olive oil

1 tsp.

Red wine vinegar

2 tsp.

Kosher salt

 

Red Cabbage and Carrot Slaw

Yield: 5 cups 

½ cup

Mint, roughly chopped

3 cups

Red cabbage, thinly shredded

1 cup

Carrots, thinly shredded

⅓ cup

Lemon Vinaigrette

 

Lemon Vinaigrette

Yield: ⅓ cup 

1 tsp.

Lemon zest, finely chopped

2 tbsp.

Fresh lemon juice

½ tsp.

Sugar

Salt, to taste

3 tsp.

Olive oil

Pepper, to taste

Directions

 

To prepare the Turkey Shawarma:

1. Prep the turkey by marinating the raw slices for 24 hours, stirring every 8–10 hours.

2. Once the turkey is fully marinated, remove it from the marinade and allow the excess to drain.

3. Preheat the grill (gas or charcoal) to medium-high heat. Prep the grilling grid with a light coating of oil.

4. Grill the sliced, marinated turkey to a golden brown (there should be a few dark spots from grilling) on both sides. The internal temperature must reach 165°F.

5. Spread 1–2 tablespoons of the Tzatziki Sauce down the center of the pita or flatbread and arrange the cooked turkey on top of it.

6. Top the turkey with the caramelized sliced onions and Red Cabbage and Carrot Slaw as desired.

7. Fold the pita or flatbread around the ingredients and serve.

 

To prepare the Marinade:

1. Combine all the ingredients in a large stainless steel bowl or 4- to 6-inch half-size stainless steel hotel pan.

2. Blend well.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

TO PREPARE THE TZATZIKI SAUCE:

1. Place the diced cucumber into a towel and squeeze dry. Discard the water.

2. Combine the remaining ingredients and blend well.

3. Place the sauce into a container with a lid and refrigerate.

 

 

 

 

 

 

 

 

 

TO PREPARE THE RED CABBAGE AND CARROT SLAW:

1. Toss all the ingredients together in a stainless steel bowl.

2. Refrigerate for 10–20 minutes before using.

 

 

 

 

TO PREPARE THE LEMON VINAIGRETTE:

1. In a stainless steel bowl, combine the zest, lemon juice, sugar and salt. Whisk with a wire whip.

2. Slowly whisk in the olive oil.

3. Whisk in the pepper and adjust the salt.

4. Allow the vinaigrette to stand for 5 minutes before using.

RECIPE TWISTS

Swap and substitute to make it your own.

Serve with confidence.®

Close

Your browser is out-of-date!

Update your browser to view this website correctly.

Get More Information