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