Chicken Shawarma with Toum and Pickles

by Hana Novak

18 servings

Pink Turnip Pickles

• 3 cupsdistilled white vinegar
• 1 ½ cupscold water
• 4 ½ tbspkosher salt
• 3.75 lbwhite turnips, trimmed and peeled
• 3small beet, trimmed and peeled
• 9 clovesgarlic, peeled
• 3jalapeño (or 1 tsp red chili flakes)
• 1 tbsppickling spice

Toum

• 24 clovesgarlic, peeled
• 1 tbspkosher salt
• 3 cupsneutral oil, such as canola or safflower
• 3 tbsplemon juice
• 3 to 6 tbspice water

Tahini Sauce

• 1 cuptahini
• 3 clovesgarlic
• ¾ tspkosher salt

Chicken Shawarma

• 2 tbspground turmeric
• 1 ½ tspground cumin
• 3 tbspsumac
• 3 tbspground coriander
• 4 ½ tbspkosher salt
• ¾ tspblack pepper
• 1 ½ tspground allspice
• 2 tbspgranulated garlic
• 2 tbsponion powder
• 2 tbspcrushed dried mint (or mint salt)
• ⅓ tspcayenne pepper
• 6lemon juice
• 1 cupextra virgin olive oil
• 7.5 lbboneless, skinless chicken thighs
• 3large red onion
• 1 ½ cupsextra virgin olive oil, to oil the grill, baste and finish