This is a spit-less version of Israeli turkey shawerma. Serve on pita with tahini sauce, sliced onion, sliced tomato, and hot peppers if desired. This was very popular at my latest “grill-luck”.
Turkey Shawerma (serves 8):
- 2 1/2 lb boneless turkey breast
- 1 tbsp tumeric
- 2 tsp salt
- 2 tsp ground coriander
- 1 tsp ground cumin
- 2 tsp black pepper
- 1 tsp cayenne or hot paprika
- 1 onion, cut into 1/4 inch rounds
- 1/4 cup olive oil
Cut the turkey across the grain into 1/4 inch thick slices. Do not trim fat. Mix all spices and rub evenly over the turkey, reserving a bit. Put remaining spices on onion slices. Layer turkey and onion in a dish, cover with the olive oil, and let marinate for 1-4 hours. Heat the grill on high, then grill the turkey and onions, about 2 minutes per side, until done. Let turkey rest for a bit, then chop into smaller pieces for eating on pita.