Easy Turkey Shawarma

Jane Crompton

This turkey shawarma is a classic and famous Middle Eastern fast food prepared in a flash at home, using simple ingredients. Serve it up with fries and Israeli tomato and cucumber salad.

Serving Suggestions:

Warm up the pita bread and slice them in half. Add the shawarma and add condiments of your choice: pickles, hummus, tahini, hot sauce or hot peppers.

If you don’t have shawarma seasoning, you can use the following:

1 tablespoon of turmeric

1 tablespoon of ground coriander

1 teaspoon of garlic powder

1 teaspoon of cumin

1 teaspoon of paprika

1/4 teaspoon of cinnamon

1/4 teaspoon of ground cloves or allspice

1 teaspoon of salt

1/2 teaspoon of black pepper

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Prep Time 25

Cook Time 30

Total Time 55

Course Dinner

Cuisine Middle Eastern

Servings servings

Calories 832 kcal

Ingredients

Turkey Shawarma Ingredients

1 ½ pound turkey thigh meat or breast
2-3 tablespoons canola oil (for cooking the turkey)
1 tablespoon shawarma seasoning
1 pinch salt to taste
6 pieces pita bread halved for serving
4-5 medium potatoes cut into thin strips for fries
1 cup canola oil for frying potatoes (enough to fill skillet 1/4 to 1/2 inch deep)

Israeli Tomato and Cucumber Salad Ingredients

2 medium tomatoes
1-2 medium cucumbers or Persian cucumbers
1 small red onion or white onion
¼ cup parsley or cilantro
4-5 sprigs fresh mint leaves finely chopped (optional)
½ large lemon juiced (about 1 1/2 tablespoons / 22ml)
2 tablespoons olive oil
salt to taste
ground black pepper to taste

Instructions

Turkey Shawarma Instructions

Slice the turkey meat into thin strips.
Heat 2-3 tablespoons of oil in a frying pan or cast-iron skillet on medium to high heat and place the meat in the pan. Sear the turkey strips without moving them for 1-2 minutes until the undersides are golden, then stir and cook until no longer pink, about 2-3 minutes total.
Add the shawarma seasoning and salt to taste. Stir well to coat the turkey evenly. Continue frying for 2-3 minutes, then cover with a lid, reduce the heat to medium-low, and cook for 8-10 minutes until the turkey is cooked through and the internal temperature reaches 165°F / 74°C.

Potato Fries Instructions

Slice the potatoes into thin strips, then add salt.
Preheat a cast-iron skillet or heavy-bottomed pan over medium-high heat. Add enough canola oil to come 1/4 to 1/2 inch (0.5-1cm) up the sides of the skillet — approximately 1 cup (240ml) depending on pan size.
Make sure the oil is heated before frying. To test if the oil is ready (approximately 350°F / 175°C), drop in a single potato strip — if it sizzles immediately and floats to the surface, the oil is ready. Do not add water to hot oil as it can cause dangerous splattering.
Gently place a batch of potatoes in. Make sure the oil covers the fries to the top. Also, make sure not to cluster the fries; they need to be spread out when frying.
Fry each batch for 4-5 minutes, flipping once, until golden brown and crispy on all sides. Transfer to a plate lined with paper towels to drain excess oil. Season with salt immediately.

Israeli Tomato and Cucumber Salad Instructions

Dice tomatoes, cucumbers and onion into small cubes.
Chop the herbs finely. Add lemon juice, olive oil, salt & pepper. Stir to combine.

Nutrition

Calories: 832kcalCarbohydrates: 63gProtein: 35gFat: 50gSaturated Fat: 4gPolyunsaturated Fat: 13gMonounsaturated Fat: 31gTrans Fat: 0.2gCholesterol: 76mgSodium: 455mgPotassium: 1162mgFiber: 7gSugar: 4gVitamin A: 686IUVitamin C: 44mgCalcium: 137mgIron: 4mg

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