Chicken Shawarma with Toum and Pickles

by Hana Novak

6 servings

Pink Turnip Pickles

• ≈ 240 gdistilled white vinegar
• ≈ 120 gcold water
• ≈ 12 gkosher salt
• 565 gwhite turnips, trimmed and peeled
• ≈ 82 gsmall beet, trimmed and peeled
• ≈ 9 ggarlic, peeled
• ≈ 14 gjalapeño (or 1 tsp red chili flakes)
• ≈ 2.5 gpickling spice

Toum

• ≈ 24 ggarlic, peeled
• ≈ 2.5 gkosher salt
• ≈ 225 gneutral oil, such as canola or safflower
• ≈ 15 glemon juice
• ≈ 15 to 30 gice water

Tahini Sauce

• ≈ 80 gtahini
• ≈ 3 ggarlic
• ≈ 0.7 gkosher salt

Chicken Shawarma

• ≈ 6 gground turmeric
• ≈ 1 gground cumin
• 7 gsumac
• ≈ 5.5 gground coriander
• ≈ 12 gkosher salt
• ≈ 0.6 gblack pepper
• ≈ 0.9 gground allspice
• ≈ 6 ggranulated garlic
• ≈ 5 gonion powder
• ≈ 1 gcrushed dried mint (or mint salt)
• ≈ 0.2 gcayenne pepper
• ≈ 96 glemon juice
• ≈ 72 gextra virgin olive oil
• 1130 gboneless, skinless chicken thighs
• ≈ 150 glarge red onion
• ≈ 110 gextra virgin olive oil, to oil the grill, baste and finish