Turkey Shawarma with Tomato Relish

2 reviews, 5 star(s). 100% would make again

Ready in 5 hours

Shawarma is the Middle Eastern version of a large vertical shish kebab known as doner kebab in Turkey and gyro in Greece. It’s made by impaling layers of meat on an oversize spit with a flat base and roasting the meat in an upright rotisserie. The crusty meat slices are piled on pita bread with fresh vegetables, so that you get a whole meal in a single sandwich. You can also add tahini sauce and sour dill pickles to it.

This dish is more challenging to adapt to home grill. But direct-grilling the turkey slices does give you a close approximation of the taste and texture of classic shawarma.


2 1/2 pounds turkey cutlets; ¼-inch-thick
2 onions; cut into 1/4-inch-thick rounds
1 tbs turmeric
2 tsp Salt
2 tsp ground coriander
1 tsp ground cumin
1 tsp ground black pepper
1 tsp cayenne pepper
8 tbs olive oil
8 pita breads
Tomato relish:
1 pound ripe tomatoes; finely chopped (with seeds and juices)
2/3 cup red onion; finely chopped
1/4 cup fresh Italian parsley; chopped
1/4 cup extra-virgin olive oil
3 tbs fresh lemon juice
3 serrano chiles; seeded, finely chopped (about 2 tbs)

Original recipe makes 8



Arrange turkey cutlets and onion slices in 2 separate glass baking dishes.

Mix turmeric, salt, ground coriander, ground cumin, black pepper and cayenne pepper in a 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 4 tablespoons 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 marks appear, about 2 minutes per side.

Transfer turkey cutlets ad 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.

Tomato relish:

Combine tomatoes, red onion, parsley, olive oil, lemon juice, and Serrano chiles in mdium bowl. Season generously with salt and pepper. It can be made 4 hours ahead. Cover and chill.

Verified by stevemur
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Calories Per Serving: 445 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Love it! This time I'm subbing in paprika for the chili powder but only because the chili powder I have is super hot. I made this indoors on a cast iron griddle and caramelized the onions separately. The kitchen got a little smokey but it was well worth it. Will definitely make this again and again.
MsFidget 3y ago

I actually used ground turkey meat for this recipe. I cooked the kebabs on a grill. They were really tasty. [I posted this recipe.]
Alghero 6y ago

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