Chicken Shawarma with Toum and Pickles

by Hana Novak

3 servings

Pink Turnip Pickles

• ½ cupdistilled white vinegar
• ¼ cupcold water
• ¾ tbspkosher salt
• 0.63 lbwhite turnips, trimmed and peeled
• ½small beet, trimmed and peeled
• 1 ½ clovesgarlic, peeled
• ½jalapeño (or 1 tsp red chili flakes)
• ½ tsppickling spice

Toum

• 4 clovesgarlic, peeled
• ½ tspkosher salt
• ½ cupneutral oil, such as canola or safflower
• ½ tbsplemon juice
• ½ to 1 tbspice water

Tahini Sauce

• ⅛ cuptahini
• ½ clovegarlic
• ⅛ tspkosher salt

Chicken Shawarma

• 1 tspground turmeric
• ¼ tspground cumin
• ½ tbspsumac
• ½ tbspground coriander
• ¾ tbspkosher salt
• ⅛ tspblack pepper
• ¼ tspground allspice
• 1 tspgranulated garlic
• 1 tsponion powder
• 1 tspcrushed dried mint (or mint salt)
• 0 tspcayenne pepper
• 1lemon juice
• ⅛ cupextra virgin olive oil
• 1.25 lbboneless, skinless chicken thighs
• ½large red onion
• ¼ cupextra virgin olive oil, to oil the grill, baste and finish