Chicken Shawarma with Toum and Pickles

by Hana Novak

6 servings

Pink Turnip Pickles

• 235 mldistilled white vinegar
• 120 mlcold water
• 22 mlkosher salt
• 565 gwhite turnips, trimmed and peeled
• 1small beet, trimmed and peeled
• 3 clovesgarlic, peeled
• 1jalapeño (or 1 tsp red chili flakes)
• 5 mlpickling spice

Toum

• 8 clovesgarlic, peeled
• 5 mlkosher salt
• 235 mlneutral oil, such as canola or safflower
• 15 mllemon juice
• 15 to 30 mlice water

Tahini Sauce

• 79 mltahini
• 1 clovegarlic
• 1 mlkosher salt

Chicken Shawarma

• 10 mlground turmeric
• 2.5 mlground cumin
• 15 mlsumac
• 15 mlground coriander
• 22 mlkosher salt
• 1 mlblack pepper
• 2.5 mlground allspice
• 10 mlgranulated garlic
• 10 mlonion powder
• 10 mlcrushed dried mint (or mint salt)
• 0.6 mlcayenne pepper
• 2lemon juice
• 79 mlextra virgin olive oil
• 1130 gboneless, skinless chicken thighs
• 1large red onion
• 120 mlextra virgin olive oil, to oil the grill, baste and finish