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.
Pita bread or Lebanese flatbread, warm
Caramelized onions, sliced
Red Cabbage and Carrot Slaw
Mediterranean oregano, dry leaves
English cucumber, peeled, seeded, ¼-inch dice
Fresh mint, finely chopped
Red cabbage, thinly shredded
Lemon zest, finely chopped
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.
1. Combine all the ingredients in a large stainless steel bowl or 4- to 6-inch half-size stainless steel hotel pan.
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.
1. Toss all the ingredients together in a stainless steel bowl.
2. Refrigerate for 10–20 minutes before using.
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.
Swap and substitute to make it your own.