Turkey shawarma with quick-pickled sprouts

Turkey shawarma with quick-pickled sprouts

Feel free to play around with the spicing in this recipe from Noor Murad, but don’t miss out on the caramelised shallots and garlicky yogurt – they bring the whole thing together. Serve with flatbread or pitta and, if you have any leftover roast potatoes, chop them up to throw in too.

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  • Serves4
  • CourseMain meal
  • Prepare25 mins
  • Cook35 mins
  • Total time1 hr

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  • 3 tbsp Essential Olive Oil
  • ½ tsp ground turmeric
  • 1 tsp cumin seeds, finely crushed using a pestle and mortar
  • 1 tsp coriander seeds, finely crushed using a pestle and mortar
  • ½ tsp ground allspice
  • 1 tbsp Essential Tomato Purée
  • 3 clove/s garlic, crushed
  • tbsp cider vinegar
  • ¼ tsp fine sea salt
  • 250g natural yogurt
  • 25g pack flat leaf parsley, ½ leaves roughly chopped, ¼ leaves finely chopped, rest in sprigs to serve
  • 500g leftover turkey meat, torn into large chunks
  • Warm flatbreads or pitta, to serve

Quick pickled brussels sprouts

  • 100g raw Brussels sprouts, thinly shredded
  • ¼ tsp fine sea salt
  • tbsp cider vinegar


  • 1 tbsp Essential Olive Oil
  • 2 tsp maple syrup
  • 400g shallots, peeled and halved lengthways


  1. First prepare the quick-pickled Brussels sprouts: put them in a medium bowl with the salt and use your fingers to massage together well; set aside to wilt and soften slightly.

  2. For the shallots, put the oil and maple syrup in the base of a large nonstick sauté pan (with a lid) and swirl to coat. Sprinkle the shallots with a pinch of salt, then arrange them cut-side down in the pan. Cover with the lid, then put over a medium-low heat and leave to cook and caramelise, undisturbed, for 8-10 minutes, or until dark golden. Remove the lid and carefully flip them over, keeping them intact. Replace the lid and cook for 5-7 minutes more, or until completely softened. Carefully transfer to a plate, then rinse and dry the pan.

  3. Stir the vinegar into the sprouts and set aside. For the turkey, use the clean sauté pan and add the oil, spices, tomato purée and most of the garlic, then set over a mediumhigh heat. Cook for 2 minutes, stirring often, until fragrant, then pour in 100ml water and the vinegar; add the salt and plenty of ground black pepper. Turn the heat down to medium-low and cook gently for 5 minutes. Stir in 100g yogurt, the roughly chopped parsley and the turkey; cook for 5-7 minutes more until the meat is piping hot. Season if needed.

  4. Meanwhile, in a small bowl, mix the remaining garlic and the finely chopped parsley with the remaining 150g yogurt; season. Arrange the turkey shawarma and shallots on a large platter with bowls for the pickled sprouts and yogurt. Sprinkle with the parsley sprigs and serve warm with flatbreads or pitta.


Typical values per serving when made using specific products in recipe


2,687kJ/ 641kcals



Saturated Fat












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