Turkey Schwarama

No, I have never heard of turkey schwarama either.  But now that November has hit, I officially have turkey brain.  I am so ready for Thanksgiving.  Not only am I in desperate need of a few days of vacation, I am excited to get back in a big kitchen and cook up a wonderful meal with my mom.  And, of course, I do plan to enjoy devoring the food as well.

This schwarama is delicious with turkey, but I promise you any poultry will taste good when marinated in this Middle Eastern spiced yogurt sauce.  The meat stays moist, and the spices all combine to form a complex, lovely flavor.

Once you have the meat cooked, you have many options.  You can wrap it in a pita and slather with a garlic yogurt sauce, you can eat on skewers, or you can eat over couscous.  Any way you eat it, please do me and yourself a favor and incorporate pickles.  The salty sweet crunch of pickles works so well with this meal.

For all of you who can’t wait for Thanksgiving like me or are in the process of planning your meal, feel free to check out my Turkey and Thanksgiving labels. And look out for recipes coming later this month!

TURKEY SCHWARAMA
Adapted from Nutmeg Nanny
INGREDIENTS

For the Turkey:
16 ounces turkey breast
1/2 cup Greek yogurt
2 tablespoons red wine vinegar
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon garlic powder
1/2 tablespoon ground all spice
1 teaspoon ground cloves
1 teaspoon smoked paprika
2 teaspoons salt
1/2 teaspoon ground black pepper
2 tablespoons olive oil, divided

For the Couscous:
1 cup dried Israeli couscous
2 cups chicken stock
1 teaspoon olive oil
5-6 cloves garlic, sliced
4 scallions, chopped
2 ounces sweet pickles, chopped

DIRECTIONS

For the Turkey:

Cut turkey into individual servings, about 4-5 pieces.  Pound to even thickness if needed.  Place in single layer in a baking pan. In a bowl mix together Greek yogurt, red wine vinegar, cumin, coriander, garlic powder, all spice, cloves, paprika, salt, pepper, and 1 tablespoon olive oil.  Spread yogurt mixture over turkey.  Toss to combine.  Marinate for at least 2 hours, up to 24 hours.

Preheat oven to 350°F.  Oil a large baking sheet.

Remove turkey from marindate, scraping off any excess.  Arrange chicken in single layer on baking sheet.  Drizzle 1 tablespoon of olive oil on top.  Bake for 45-60 minutes, until turkey is done.  Transfer to cutting board and slice thinly.  Transfer back to baking pan to soak up any juices.

For the Couscous:

In a small saucepan combine Israeli couscous and chicken stock.  Bring to a boil and reduce to simmer.  Cover and let simmer until liquid is absorbed, about 1 minutes.

In a small skillet heat olive oil.  Add garlic and cook until fragrant, about 2-3 minutes.  Add couscous, scallions, and pickles and toss.  Serve turkey on top of couscous.  Drizzle with additional red wine vinegar if desired.

Serves 3-4.

On an unrelated food note, I actually won something!  I won a giveaway from Fair Trade USA at A Dash of Sass.  I got some great stuff, and I am ready to eat and cook with the new ingredients.  Check out A Dash of Sass’s blog for some great recipes too!

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