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Chicken & Turkey - Turkey
Turkey Shawarama
For the brine:
2 quarts of cold water
1/4 cup salt
1/4 cup sugar
2 1/2 pounds 1/4-inch-thick turkey cutlets
2 onions, cut into 1/4-inch-thick rounds and skewered
1 tablespoon turmeric
2 teaspoons coarse kosher salt
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground black pepper
1 teaspoon ground white pepper
1 teaspoon hot paprika or cayenne pepper
8 tablespoons (about) extra-virgin olive oil, divided
8 whole pita breads
Israeli salad or chopped lettuce, cucumbers and tomatoes
Hummus
Mix the ingredients of brine together until the salt and sugar are completely dissolved. Place the turkey cutlets in the brine and refrigerate for 30 to 60 minutes. Remove the cutlets from the brine and pat dry with paper towels.
Mix turmeric, coarse salt, ground coriander, ground cumin, black pepper, white pepper, and hot paprika in small bowl. Place onion slices in a 13x9 baking dish and sprinkle with 1 tablespoon of the rub, then drizzle 2 tablespoons olive oil over, turning onions to coat both sides. Sprinkle remaining spice mixture over both sides of turkey cutlets, rubbing in spice mixture with fingertips to coat. Place on top of the onions and drizzle with 4 tablespoons olive oil, turning cutlets to coat both sides. Cover and chill onions and turkey at least 4 hours and up to overnight.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread coals out evenly over the charcoal grate and oil the grill grate. Clean and oil the cooking grate. Grill onion slices until tender, about 2-4 minutes per side. Grill turkey cutlets until cooked through, about 1-3 minutes per side. Remove from the grill and allow turkey to cool for 2 to 3 minutes, then slice into strips about 1/2" wide.
To serve, place turkey strips in a pita, add some grilled onions, hummus and Israeli salad. Adapted from Bon Appétit.
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