Ingredients
- •3 lb boneless, skin-on turkey breast
- •2 tsp kosher salt
- •For shawarma spice rub:
- •2 tsp ground cumin
- •2 tsp ground coriander
- •1 tsp ground turmeric
- •1 tsp sweet paprika
- •½ tsp ground cinnamon
- •½ tsp ground cardamom
- •½ tsp black pepper
- •¼ tsp cayenne pepper
- •2 tbsp olive oil
- •For garlic sauce (toum):
- •1 head garlic, cloves peeled
- •½ cup neutral oil
- •3 tbsp fresh lemon juice
- •½ tsp kosher salt
- •For serving:
- •Warm pita bread
- •Pickled turnips (lift)
- •Sliced tomatoes and cucumbers
- •Shredded iceberg lettuce
- •Tahini sauce
Instructions
Combine all shawarma spice rub ingredients with olive oil into a paste.
Rub the spice paste over the entire turkey breast, including under the skin where possible.
Wrap tightly in plastic and refrigerate at least 2 h (overnight is best).
Place seasoned turkey in a vacuum-seal bag and seal.
Preheat sous vide bath to 147°F (64°C).
Submerge and cook for 3 h.
While turkey cooks, make the garlic sauce. Blend garlic cloves, lemon juice, and salt in a food processor. With the motor running, drizzle in oil very slowly until the mixture emulsifies into a thick, white, fluffy sauce. Refrigerate.
When turkey is done, remove from bag and pat skin completely dry.
Preheat broiler to high.
Place turkey skin-side up on a wire rack over a sheet pan.
Broil 4–5 min until the skin is deeply browned and the spice crust is charred in spots.
Let rest 10 min, then slice thinly against the grain.
Serve shawarma-style in warm pita with garlic sauce, pickled turnips, sliced tomatoes, cucumbers, and lettuce.
Drizzle with tahini sauce.
Notes
- •The overnight spice rub makes a noticeable difference — the cumin and coriander penetrate deeply
- •Toum (garlic sauce) should be thick enough to hold its shape; drizzle the oil very slowly or it won't emulsify
- •Sous vide turkey holds at serving temp for hours, making this perfect for parties — slice to order
- •Leftovers make outstanding shawarma wraps and grain bowls for days