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!

Adapted from Nutmeg Nanny

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


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!

Thanksgiving Wraps


What do you do when you are missing home and feeling a little lonely on a Sunday?  And it just so happens that this occurs when you find fresh cranberries in the grocery store for the first time in the season.  You make some kind of Thanksgiving comfort food.

This is an easier, faster version of Thanksgiving on top of a tortilla (and it won’t leave you in a food coma after eating).  While very similar to my Thanksiladas, I hold the belief that one can never have too many Thanksgiving-themed recipes.  You may look over this recipe and think to yourself “This seems a lot like a turkey sandwich but on a tortilla instead of bread.  Did she just not have bread!?”.  And that would be correct.  Since I live alone, buying a loaf of bread is a waste since it always gets moldy before I can finish it.  But I promise you this recipe still provides some great shortcuts to making a Thanksgiving meal when it’s not Thanksgiving.

These are a cinch to whip up and each bite tastes like a mini-Thanksgiving meal in your mouth. These were the perfect remedy to some of my homesickness.  Eaten while watching people kill zombies left me feeling a little more cheerful.

From Cinnamon Freud

2 cups fresh cranberries, chopped
1/3 cup granulated sugar
1/2 tablespoon butter
4 stalks celery, chopped
Salt, to taste
1 teaspoon poultry seasoning
4 scallions, chopped
8 ounces turkey, chopped
8 corn tortillas
Butter, for tortillas
Optional toppings: Stuffing, toasted pecans


In a small saucepan, heat cranberries over medium heat until softened, about 6-8 minutes.  Remove from heat and immediately stir in granulated sugar.  Set aside.

In a saucepan, melt better.  Add celery and season with salt and poultry seasoning.  Cook until softened but still retaining some bite, about 5-6 minutes.  Remove from heat and stir in scallions.

Spread butter light onto tortillas.  Heat large skillet over medium high heat.  Cook tortillas for about 2-3 minutes per side, until golden brown.  Spread a little mayo on each tortilla. Top tortillas with turkey, cranberries, and celery mixture.  Top with stuffing and toasted pecans if desire.

Makes 8 tacos, Serves 2-4.

Turkey Sandwiches

One of my favorite simple meals is a turkey sandwich.  Just turkey, bread, mayo, and a little salt and pepper.  Simple yet satisfying.  After our Half Thanksgiving celebration during Memorial Day weekend, we had lots of leftover turkey, which meant lots of turkey sandwiches. I was in heaven, eating lots of turkey leftovers.  While I had many plain turkey sandwiches, I also tried out a few new variations.
This post is a two-for-one: two variations of a turkey sandwich.  Both are a delicious lunch or dinner.  One is a barbeque turkey wrap that combines a tangy, homemade barbeque sauce with onions, cabbage, and bamboo shoots.  The second is an open face turkey Reuben sandwich with thousand island dressing, pickled radishes, and vinegary cauliflower.  All varaitions are perfectly delicous and make me wish Thanksgiving was sooner than November in order to have more turkey leftovers now
From Cinnamon Freud, Barbeque Sauce Adapted from Beth’s Favorite Recipes
For the Barbeque Sauce:
1/4 cup tomato sauce
1/4 cup ketchup
2 tablespoons light brown sugar
2 teaspoons apple cider vinegar
2 tablespoons lemon juice
1 teaspoon garlic power
1/4 teaspoon ground cumin
1/4 teaspoon smoked paprika
Freshly ground black pepper
For the Wrap:
6-8 ounces shredded turkey
1/4 red onion, thinly sliced
1 cup shredded cabbage
1/2 cup julienned bamboo shoots
2-3 pita wraps or flatbread
For the Barbeque Sauce;
In a small saucepan over medium heat, combine all the ingredients.  Bring to a boil, then turn down the heat and let simmer for 10-15 minutes, until thickened.  Remove from heat
For the Sandwich;
In a large bowl, combine barbeque sauce, turkey, red onion, cabbage, and bamboo shoots.  Stir together to coat.  Divide filling between wraps.  Fold together.
Makes 2-3 wraps.
From Cinnamon Freud, Pickled Radishes from The Jey of Cooking
For the Pickle Radishes:
1 radish, thinly sliced
1 teaspoon granulate sugar
Pinch of red pepper flakes
Rice wine vinegar, to cover
For Thousand Island Dressing:
2 tablespoons mayonnaise
2 tablespoons ketchup
1/2 teaspoon granulated sugar
1 teaspoon Worcestershire sauce
1/2 teaspoon prepare horseradish
2 tablespoons minced sweet pickles
1-2 tablespoons milk
For the Sandwich;
2-3 pieces of sandwich bread
Cauliflower in vinegar, chopped
For the Pickled Radishes:
Combine radishes, sugar, red pepper flakes in a small container.  Add enough vinegar to cover.  Cover and shake.  Chill for 1 hour.
For Thousand Island Dressing:
Combine mayonnaise, ketchup, sugar, Worcestershire sauce, horseradish, and pickles.  Whisk enough enough milk to reach desired consistency.  Chill for at least 30 minutes, for the flavors to meld.
For the Sandwich:
Toast bread if desired.  Drain radish slices.  Top with turkey, cauliflower, and radish slices.  Drizzle with dressing.
Makes 2-3 open faced sandwiches.