Butterball Foodservice | Turkey Shawarma

Ingredients

• 1. Prep the turkey by marinating the raw slices for 24 hours, stirring every 8–10 hours.
• 2. Once the turkey is fully marinated, remove it from the marinade and allow the excess to drain.
• 3. Preheat the grill (gas or charcoal) to medium-high heat. Prep the grilling grid with a light coating of oil.
• 4. Grill the sliced, marinated turkey to a golden brown (there should be a few dark spots from grilling) on both sides. The internal temperature must reach 165°F.
• 5. Spread 1–2 tablespoons of the Tzatziki Sauce down the center of the pita or flatbread and arrange the cooked turkey on top of it.
• 6. Top the turkey with the caramelized sliced onions and Red Cabbage and Carrot Slaw as desired.
• 7. Fold the pita or flatbread around the ingredients and serve.
• 1. Combine all the ingredients in a large stainless steel bowl or 4- to 6-inch half-size stainless steel hotel pan.
• 2. Blend well.
• 1. Place the diced cucumber into a towel and squeeze dry. Discard the water.
• 2. Combine the remaining ingredients and blend well.
• 3. Place the sauce into a container with a lid and refrigerate.
• 1. Toss all the ingredients together in a stainless steel bowl.
• 2. Refrigerate for 10–20 minutes before using.
• 1. In a stainless steel bowl, combine the zest, lemon juice, sugar and salt. Whisk with a wire whip.
• 2. Slowly whisk in the olive oil.
• 3. Whisk in the pepper and adjust the salt.
• 4. Allow the vinaigrette to stand for 5 minutes before using.