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Shawarma Turkey Breast with Pistachio and Honey Carrot Salad

Shawarma Turkey Breast with Pistachio and Honey Carrot Salad

Ready in 30 mins

Prep: 10 mins

Cook: 20 mins

:

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Servings

Servings 4

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Home \ Recipes \ Shawarma Turkey Breast with Pistachio and Honey Carrot Salad

Ingredients  

For the spice blend

  • ½ tbsp ground coriander
  • ½ tsp turmeric
  • ½ tsp curry powder
  • ½ tsp aleppo pepper or a blend of smoked paprika and Cayenne pepper
  • ¼ tsp freshly cracked black pepper  
  • ¼ tsp cumin
  • ¼ tsp cinnamon

For the turkey breast

  • 500 g boneless and skinless turkey breasts
  • 2 tbsp olive oil
  • 1 tbsp lemon juice

For pistachio and honey carrot salad

  • 200 g carrots
  • ½ cup shelled pistachios
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tbsp honey

For the yogurt and tahini sauce

  • ½ cup plain yogurt
  • 3 tbsp tahini
  • 2 tsp lemon juice

To accompany

  • 4 pita breads
  • 1 leaf lettuce
  • 2 tbsp fresh mint leaves

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Instructions

For the turkey breast:

  • Mix the spices.
  • Butterfly the turkey breast to spread it open.
  • Coat the turkey breast with the spice blend. Add oil and lemon juice. Marinate in the refrigerator for 60 minutes or up to 24 hours.
  • Preheat the BBQ at medium high heat.
  • On an oiled grid of the BBQ, cook the turkey breast over direct heat at a temperature of 400 F (200 C) for 15 minutes. Turn halfway through cooking. Finish cooking over indirect heat for 5 minutes. It is important to check the internal temperature of the turkey, which must reach 165 F (74 C).
  • Cut the turkey breast into ½ inch slices.

For the carrot salad:

  • Using a peeler, make long ribbons of carrots.
  • Prepare the dressing by diluting the honey in the lemon juice. Add olive oil and emulsify with a whisk. Incorporate in the carrots.
  • Top with pistachios.

For the yogurt and tahini sauce:

  • Mix all the ingredients together.
  • Place the sauce in a dip bowl and serve with pita bread, lettuce, fresh mint leaves, the pistachio and honey carrot salad and the grilled turkey.

Nutrition Per Serving

Calories: 633kcalCarbohydrates: 54gProtein: 44gFat: 28gSodium: 458mg

Credit:

Lyne Pedneault / @mission.cuisine.urbaine

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