Chicken Shawarma with Toum and Pickles

by Hana Novak

6 servings

Pink Turnip Pickles

• 1 cupdistilled white vinegar
• ½ cupcold water
• 1 ½ tbspkosher salt
• 1.25 lbwhite turnips, trimmed and peeled
• 1small beet, trimmed and peeled
• 3 clovesgarlic, peeled
• 1jalapeño (or 1 tsp red chili flakes)
• 1 tsppickling spice

Toum

• 8 clovesgarlic, peeled
• 1 tspkosher salt
• 1 cupneutral oil, such as canola or safflower
• 1 tbsplemon juice
• 1 to 2 tbspice water

Tahini Sauce

• ⅓ cuptahini
• 1 clovegarlic
• ¼ tspkosher salt

Chicken Shawarma

• 2 tspground turmeric
• ½ tspground cumin
• 1 tbspsumac
• 1 tbspground coriander
• 1 ½ tbspkosher salt
• ¼ tspblack pepper
• ½ tspground allspice
• 2 tspgranulated garlic
• 2 tsponion powder
• 2 tspcrushed dried mint (or mint salt)
• ⅛ tspcayenne pepper
• 2lemon juice
• ⅓ cupextra virgin olive oil
• 2.5 lbboneless, skinless chicken thighs
• 1large red onion
• ½ cupextra virgin olive oil, to oil the grill, baste and finish