Entrées
Huli Huli Style Turkey Kona Bowl
Turkey Shawarma
1
shawarma
Serving Size
1
day
Prep Time
1
day
Total Time
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
3 ½ cup(s)
Marinade
— as needed
Oil
1 ea.
Pita bread or Lebanese flatbread, warm
¼ cup(s)
Tzatziki Sauce
2 oz.
Caramelized onions, sliced
3 tbsp.
Red Cabbage and Carrot Slaw
Directions
- 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.
Ingredients
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(s)
Fresh lemon juice
3 tbsp.
Lemon zest
¾ cup(s)
Olive oil
⅛ tsp.
Roasted cinnamon
2 tsp.
Black pepper, ground
2 tsp.
Mediterranean oregano, dry leaves
2 tsp.
Allspice, ground
1½ tsp.
Turmeric, ground
3 ea.
Fresh bay leaves
Directions
- 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.
Ingredients
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
Directions
- 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.
Ingredients
Red Cabbage and Carrot Slaw
Yield: 5 cups
½ cup(s)
Mint, roughly chopped
3 cup(s)
Red cabbage, thinly shredded
1 cup(s)
Carrots, thinly shredded
⅓ cup(s)
Lemon Vinaigrette
Directions
- 1. Toss all the ingredients together in a stainless steel bowl.
- 2. Refrigerate for 10–20 minutes before using.
Ingredients
Lemon Vinaigrette
Yield: ⅓ cup
1 tsp.
Lemon zest, finely chopped
2 tbsp.
Fresh lemon juice
½ tsp.
Sugar
— as needed
Salt, to taste
3 tsp.
Olive oil
— as needed
Pepper, to taste
Directions
- 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.
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