Grilling: Turkey Shawarama | Serious Eats : Recipes

Ingredients

  • For the brine:
  • 2 quarts of cold water
  • ¼ cup salt
  • ¼ cup sugar
  • 2 ½ pounds ¼-inch-thick turkey cutlets
  • 2 onions, cut into ¼-inch-thick rounds and skewered
  • 1 tablespoon turmeric
  • + 10 more ingredients
    • 2 teaspoons coarse kosher salt
    • 2 teaspoons ground coriander
    • 1 teaspoon ground cumin
    • 1 teaspoon ground black pepper
    • 1 teaspoon ground white pepper
    • 1 teaspoon hot paprika or cayenne pepper
    • 8 tablespoons (about) extra-virgin olive oil, divided
    • 8 whole pita breads
    • Israeli salad
    • Hummus

1 Mix the ingredients of brine together until the salt and sugar are completely dissolved. Place the turkey cutlets in the brine and refrigerate for 30 to 60 minutes. Remove the cutlets from the brine and pat dry with paper towels. 2 Mix turmeric, coarse salt, ground coriander, ground ...

View full recipe at SpringPad

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