On the Coals Xmas Turkey Shawarma by Tommy Banks | Recipe by sousvidetools.com

Method

Christmas Turkey but not as you know it, Tommy has taken a traditional Turkish street food dish of shawarma and given it a Kasai glow up with lots of festive flavours. Turkey breast is marinaded in harrisa and mixed spice to bring flavour and heat before being placed on skewers and cooked on our Kasai Konro grill. Finished with a spiced butter glaze before being added to a flat break with cranberry and sprouts.

Turkey Shawarma

• Dice the turkey breast into 2 inch cubes.
• Place between two pieces of greaseproof or cling-film.
• Using a meat tenderizer or a pan, beat the cubes to create thin escalopes.
• Cut these into 2”x2” pieces.
• In a separate bowl combine the oil and spices.
• Marinade the cuts of meat.
• Begin to skewer the turkey using the Kasai Grill BBQ Skewers, each skewer should have 500g of meat on.
• Once finished, wrap cling film around each Shawarma and roll tightly. These can be frozen or chilled overnight.
• Allow coals to die down slightly before cooking. Glaze with spiced butter.

Spiced Butter

• Melt the butter and add the garlic and spices.
• Cook on medium to high heat until the milk solids have separated and you are left with a nutty spiced aroma. Take off the heat and let cool.
• Pass and chill until needed.

Black Garlic Yoghurt

• Combine and season to taste

Black Garlic Puree

• Combine all ingredients in a food processor and blend until a smooth puree has formed.
• Pass and chill until needed.

Cranberry Sauce

• Combine all ingredients in a saucepan, bring to the boil, then reduce to a simmer and cook until cranberries are tender. This will vary depending on whether you are using fresh or frozen cranberries. Around 15 to 20 minutes.
• Take off the heat and let it cool, reserve until ready to use.

Flatbreads

• Combine all ingredients and work into a shaggy dough, around 4-5 minutes.
• Leave the dough for 20 minutes for the rising agent to start working.
• Cut the dough into 4 pieces
• Using a liberal amount of flour for dusting, roll the dough into flatbreads, 2mm or the thickness of a pound coin.
• Cook on the lower grill over high heat. 
• This won’t take long and do be careful on the charring but the high heat will create a better flatbread.

Sprouts

• Trim the ends off the sprouts and slice thinly.
• Generously cover sprouts in oil and toss into a pan or a flame proof sieve and place directly over the coals.
• Cook until caramelised.