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Grilled Turkey Shawarma

Yields1 Serving

Turkey Shawarmas

Turkey:
 1 skinless, boneless turkey breast (or 2 thighs)
 1/3 cup canola or olive oil
 juice of half a lemon
 3 garlic cloves, crushed
 2 Tbsp chili powder
 2 tsp cumin
 1 tsp turmeric
 1 tsp salt
 1/2 tsp freshly ground black pepper
Flatbread:
 1 1/3 cups all-purpose flour
 1 tsp baking powder
 1/4 tsp salt
 2 Tbsp olive or other vegetable oil
 1/2 cup water
Garlic Tahini Sauce:
 1/2 cup plain yogurt
 1/4 cup tahini (optional)
 juice of half a lemon
 2 garlic cloves, finely crushed
 1/4 tsp salt
For serving:
 chopped cucumbers, tomatoes, purple onion, pickles and parsley
1

Put the turkey breast or thighs into a shallow dish or large, heavy-duty zip-lock bag, add the oil, lemon juice, garlic, spices, salt and pepper and combine with your hands (or a spatula), or seal the bag and knead it to combine the marinade ingredients and coat the turkey well. Refrigerate for a few hours, or overnight. (Or freeze for longer storage.)

2

Cook on a preheated grill, turning as needed and brushing with the excess marinade (stop brushing it at least 5 minutes before it finished cooking), with the lid closed to trap the heat, for 30-40 minutes, or until the internal temperature reaches 170F. Set aside to rest for at least 10 minutes.

3

To make the flatbread dough, combine the flour, baking powder and salt in a medium bowl, stir in the oil and then the water, stirring until the dough comes together. Turn out onto the countertop and knead for a few minutes, until smooth. Set aside (cover with a tea towel or plastic wrap, if you like) to rest for about 20 minutes. When you’re ready to cook them, cut the dough into 6-8 pieces, roll out as thin as you can on a clean countertop (don’t flour it, or the dough will slide around) and cook on a preheated grill or in a hot cast iron skillet, with a drizzle of oil, turning as the dough puffs and each side gets grill-marked.

4

To make the sauce, whisk together the yogurt, tahini, lemon juice, garlic and salt. Add a bit of water if it’s too thick. (Can be made up to a few days in advance—it will be better after a day in the fridge.)

5

Thinly slice the turkey and serve in warm flatbreads, topped with chopped cucumber, tomato, purple onion, pickles and parsley, and drizzled generously with the yogurt-tahini sauce. Serves 6.