Middle Eastern Grilled Turkey Shawarma


900g turkey thighs, deboned and cut into chunks

1 tsp. ground cumin

1 tsp. ground coriander

1 tsp. sumac

4 cloves garlic cloves, minced

1 knob ginger, minced

pita bread, to serve

extra virgin olive oil

salt and pepper



1 bunch flat leaf parsley, stems removed, finely chopped

½ salad onion, finely diced

3 spring onions, finely chopped

1 tsp. sumac

1 truss tomato, seeds removed, diced

½ cup couscous, cooked

2 tbsp. extra virgin olive oil


Yoghurt Sauce

1 cucumber, grated and squeezed to remove excess water

1 cup yoghurt

3 cloves garlic

1 bunch coriander, finely chopped

Salt and pepper

½ lemon,  juiced


Combine cumin, coriander, turmeric, garlic, ginger and sumac. Add turkey to the marinade with salt, pepper and a good drizzle of olive oil. Rub turkey on all sides with the marinade and let sit 20 minutes (or up to 24 hours refrigerated). Skewer turkey pieces and cook on a griddle pan for around 8 minutes, or until cooked.


In a small bowl, combine yoghurt sauce ingredients. In a separate bowl, combine tabouleh ingredients. Assemble shawarma by filling pita bread with tabouleh, yoghurt sauce and turkey pieces.