Photo by Daisy Meager.
Servings: 8Prep: 1 hourTotal: 6 hoursIngredientsfor the shawarma spice mix:1 teaspoon ground cinnamon1 teaspoon ground coriander1 teaspoon ground cumin1 teaspoon kosher salt1 teaspooon paprika½ teaspoon cayenne½ teaspoon sumac¼ teaspoon freshly ground black pepper¼ teaspoon ground allspice¼ teaspoon ground cardamom¼ teaspoon ground clove¼ teaspoon ground nutmegfor the shawarma turkey thigh:60 ml olive oil2 garlic cloves, minced2 lemons, juiced1 bunch coriander, finely chopped1 onion, thinly sliced8 large turkey thighs (about 1 kg), boned and skinnedfor the quick pickled cucumber salsa:1 large cucumber, thinly sliced1 tablespoon kosher salt2 tablespoons dill, finely chopped2 tablespoons white wine vinegar1 tablespoon olive oil1 teaspoon crème fraichefor the tahini gravy:500 ml homemade light gravy (made from chicken stock)250 ml raw tahini30 ml soy sauce20 ml maple syrupkosher salt and freshly ground black pepper, to tastefor the blackened chili sauce:150 ml vegetable oil½ teaspoon ground cumin6 garlic cloves, roughly chopped6 green chillies, blackened on the grill1 bunch corianderseeds from 4 cardamom podskosher salt, to tastefor the herb salad:½ bunch parsley, picked leaves½ bunch dill, picked leaveshandful of picked mint1 tablespoon olive oil1 teaspoon sumackosher salt and freshly ground black pepper, to tastefor serving:8 large pita breadsfresh lemon juiceolive oil, for drizzlingDirections1. Make the shawarma spice mix and marinate the turkey leg: Mix all the shawarma spice ingredients in a large bowl, then add in the olive oil, garlic, lemon juice, coriander, and onion. Add the turkey thighs and toss to combine. Cover, refrigerate, and marinate at least 4 hours or preferably overnight.2. Make the cucumber salsa: Salt the sliced cucumber, place in a colander in a sink, cover with cling-film and use a heavy weight to press the cucumber so as to extract the water from the cucumber. Leave for at least 2 hours. Wash the cucumber under running water to remove excess salt and then place atop kitchen cloth and pat dry. Place the cucumber in a bowl and add all of the remaining ingredients, allowing at least 30 minutes for the salsa to marinate.3. Make the tahini gravy: Combine the light homemade gravy, tahini, soy sauce, and maple syrup in a saucepan and bring to a gentle boil over medium-low heat, whisking well to incorporate. Cook until thickened to desired consistency. Season with salt and pepper.4. Make the blackened chili sauce: Combine all of the ingredients for the blackened chilli sauce in a blender and run continuously until a smooth sauce-like consistency is achieved.5. Make the herb salad: Combine all of the herbs together in a bowl and season with salt and pepper just before serving.6. Light a grill. Cook the turkey thighs over direct heat, turning regularly, until a thermometer inserted reaches 165°F. Transfer the thighs to a tray or rack and allow to rest for a few minutes before thinly slicing into suitably sized pieces. Season with salt and pepper if necessary.7. To assemble the dish, serve the turkey thigh inside a fresh pita, layered with the herb salad, drizzled tahini gravy, blackened chilli sauce, and pickled cucumber salsa. A final squeeze of lemon juice and a drizzle of olive oil over the top.
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