Chicken Shawarma with Toum and Pickles

by Hana Novak

12 servings

Pink Turnip Pickles

• 2 cupsdistilled white vinegar
• 1 cupcold water
• 3 tbspkosher salt
• 2.5 lbwhite turnips, trimmed and peeled
• 2small beet, trimmed and peeled
• 6 clovesgarlic, peeled
• 2jalapeño (or 1 tsp red chili flakes)
• 2 tsppickling spice

Toum

• 16 clovesgarlic, peeled
• 2 tspkosher salt
• 2 cupsneutral oil, such as canola or safflower
• 2 tbsplemon juice
• 2 to 4 tbspice water

Tahini Sauce

• ⅔ cuptahini
• 2 clovesgarlic
• ½ tspkosher salt

Chicken Shawarma

• 4 tspground turmeric
• 1 tspground cumin
• 2 tbspsumac
• 2 tbspground coriander
• 3 tbspkosher salt
• ½ tspblack pepper
• 1 tspground allspice
• 4 tspgranulated garlic
• 4 tsponion powder
• 4 tspcrushed dried mint (or mint salt)
• ¼ tspcayenne pepper
• 4lemon juice
• ⅔ cupextra virgin olive oil
• 5 lbboneless, skinless chicken thighs
• 2large red onion
• 1 cupextra virgin olive oil, to oil the grill, baste and finish