Recetas
Recetas altas en proteínas
Turkey Shawarma with Tomato Relish and Tahini Sauce

Turkey Shawarma with Tomato Relish and Tahini Sauce

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 29 Ene 2026

Cumple con las directrices editorialesEst. 2 min tiempo de lectura

Descargar
Descargar
El PDF del artículo ha sido descargado
Compartir
Compartir
Enlace del artículo copiado al portapapeles
Language
Language
Discusión
Versión en audio
Agregar a fuentes preferidas en Google

This aromatic turkey shawarma is a brilliant high-protein alternative to traditional lamb or chicken versions. By marinating lean turkey cutlets in a punchy blend of turmeric, cumin, and coriander, the meat remains succulent and deeply flavourful once grilled. The addition of charred onions and tangy pickled aubergine provides a wonderful contrast to the creamy tahini sauce, making every bite a balanced celebration of Middle Eastern inspired flavours.

Perfect for a weekend lunch or a nutritious midweek dinner, this dish is as healthy as it is satisfying. Serving the spiced turkey in toasted pitas with a fresh tomato relish makes it an excellent choice for those looking for a homemade take on a takeaway favourite. You can even prepare the marinade in advance, allowing the spices to penetrate the meat for a more intense savoury finish.

Ingredients for Turkey Shawarma with Tomato Relish and Tahini Sauce

1.1kg 1/4-inch-thick turkey cutlets
2 onions, cut into 1/4-inch-thick rounds
1 tablespoon turmeric
2 cucharaditas de sal kosher gruesa
2 cucharaditas de cilantro molido
1 cucharadita de comino molido
1 cucharadita de pimienta negra molida
1 teaspoon ground white pepper
1 teaspoon hot paprika or cayenne pepper
120ml (about) extra-virgin olive oil, divided
8 whole pita breads
Tomato Relish
Tahini Sauce
1 cup thinly sliced pickled aubergine* or sour dill pickles

How to make Turkey Shawarma with Tomato Relish and Tahini Sauce

Arrange turkey cutlets in 15x10x2-inch glass baking dish. Spread onion slices in 13x9x2- inch glass baking dish. Mix turmeric, coarse salt, ground coriander, ground cumin, black pepper, white pepper, and hot paprika in small bowl. Sprinkle onion slices with 1 tablespoon spice mixture, then drizzle 2 tablespoons olive oil over, turning onions to coat both sides. Sprinkle remaining spice mixture over both sides of turkey cutlets, rubbing in spice mixture with fingertips to coat. Drizzle 60ml olive oil over turkey, turning cutlets to coat both sides. Cover and chill onions and turkey at least 4 hours and up to 8 hours.

Prepare barbecue (medium-high heat). Brush grill rack with oil. Brush pita breads with 2 tablespoons oil. Grill onion slices until tender, about 4 minutes per side. Grill turkey cutlets until cooked through, about 3 minutes per side. Grill pita breads until grill marks appear, about 2 minutes per side. Transfer turkey cutlets and onion slices to cutting board and keep pita breads warm. Working in batches, stack several turkey slices and cut thinly crosswise. Repeat stacking and cutting with onion slices. Mix together turkey and onions in large bowl. Place 1 pita bread on each of 8 plates. Top with turkey-onion mixture, then Tomato Relish, Tahini Sauce, and aubergine and serve.

*Aubergine packed in a pickling brine of water, vinegar, salt, herbs, and spices; sold at Middle Eastern markets.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.