Turkey Shawarma with Tahini Sprout Slaw & Zhoug Dressing
From Ainsley’s Festive Flavours
A delicious way to spice up your leftovers and a great alternative to a turkey sandwich. Instead of the typical garlic or tahini sauce served with shawarma, I’ve made a creamy tahini slaw and a punchy zhoug dressing. Serve with my crispy roasties with zesty sumac and some quick pickled onions – the perfect side dishes.
Method
First make the zhoug dressing: put the chillies, garlic, cardamon and cumin, into a food processor and blitz. Add the fresh herbs and blitz to a coarse paste (don’t over blitz as the herbs can become bitter). Add the olive oil, squeeze in lemon juice to taste, season well with salt and pulse a couple of times to combine. You may need a little extra olive oil – you’re looking for the consistency of a wet pesto. Set aside to allow the flavours to mingle or chill until needed.
In a bowl mix together 2 tbsp of olive oil, the lemon juice, garlic and ground spices. Add the leftover turkey and toss to coat. Check for seasoning and set aside to marinate for 10-20 minutes if you have the time.
Meanwhile prepare the tahini slaw. In a large bowl mix together the tahini, yoghurt, lemon zest and juice, garlic and a pinch of salt (add a little honey or sugar if you like a sweeter slaw). Add the sprouts, onion, carrot and mint and toss to coat. Check for seasoning.
Heat the butter and remaining oil in a skillet or heavy based frying pan over a medium-high heat. Add the turkey and its marinade and cook for 4-6 minutes until slightly crispy on the edges and heated through. If too dry add a little splash of water/stock or leftover gravy.
Heat the flatbread according to the packet instructions. Spread a little yoghurt on the flatbread, add some slaw, top with turkey and drizzle with zhoug. Garnish with herbs, pickled chillies and pomegranate seeds (if using).
Ingredients
- For the Turkey Shawarma
- 450g leftover turkey (white and brown meat), thinly sliced or shredded
- 3 tbsp olive oil
- juice of ½ lemon
- 2 cloves of garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp sweet (unsmoked) paprika
- ½ tsp turmeric
- ¼ tsp ground cinnamon
- ¼ tsp ground cloves
- 1 tbsp butter (or olive oil)
- For the Zhoug Dressing
- 2-3 medium-hot green chillies, stem removed, deseeded if you prefer
- 1 large clove of garlic, peeled
- 3-4 cardamom pods, husks discarded, seeds crushed
- ¼ tsp cumin seeds, toasted and crushed (or a pinch of ground cumin)
- 30g fresh coriander (thicker stems removed), plus extra to serve
- 10g flat leaf parsley leaves
- 4-5 tbsp olive oil
- juice of ½ lemon
- For the Tahini Slaw
- 1½ tbsp tahini
- 5-6 tbsp Greek yoghurt, plus extra to serve
- 1 clove of garlic, minced
- juice and zest of ½ lemon
- 200g raw sprouts, trimmed, shredded in a food processor
- ½ red onion, finely sliced
- 1 large carrot, shredded in a food processor or coarsely grated
- 1 tbsp chopped fresh mint or parsley, plus extra to serve
- To Serve
- thin Middle Eastern style flatbreads
- pickled chillies
- sumac onions
- pomegranate seeds (optional)