Middle Eastern Turkey Shawarma

Course : Lunch/Dinner | Cuisine: Middle Eastern | Servings : 6 persons | Cook Time : 30 minutes

It turns out that turkey breast makes the most delicious and moist Middle Eastern Turkey Shawarma. These loaded sandwiches of marinated meat are traditionally cooked on a rotisserie and thinly sliced onto flatbreads, then loaded with fresh veggies like cucumber, tomato, red onion and pickles, and drizzled with delicious sauces like garlicky yoghurt, tahini, or both!

This street food has been popular for centuries, and with the popularity of modern day street food festivals and casual dining, this could offer an ideal lunch or dinner menu item for those that want to kick back and have something informal but tasty.

What more could you want than some Middle Eastern turkey shawarma? Check out our turkey range for our full list of products.



  • 170g cups plain flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 tbsp olive or other vegetable oil
  • 120ml cup water

Garlic Tahini Sauce:

  • 3 heaped tbsp plain yoghurt
  • 3 heaped tbsp tahini (optional)
  • juice of half a lemon
  • 2 garlic cloves, finely crushed
  • 1/4 tsp salt


  • In a shallow-lidded dish, put the turkey breast and add the oil, lemon juice, garlic, spices, salt and pepper and combine with your hands. Refrigerate for a few hours, or overnight (or freeze for longer storage).
  • On a preheated grill, cook the turkey breast, turn as needed and brush with the excess marinade. With the lid closed, cook for for 30-40 minutes. Set aside to rest for at least 10 minutes.
  • Next, let’s get started on the flatbread. To make the dough, combine the flour, baking powder and salt in a medium bowl, add the oil and water. Continue stirring until the dough comes together. Flour your countertop and knead the mixture on it for a few minutes. Cover with a tea towel or plastic wrap and set aside for 20 minutes. When you’re ready to cook, cut the dough into 6-8 pieces, roll out as thin as you can and cook on a pre-heated grill or cast iron skillet, with a drizzle of oil, turning as the dough puffs and each side gets grill-marked.
  • Let’s make the sauce; whisk the yogurt, tahini, lemon juice, garlic and salt together. Add a bit of water if it’s too thick.
  • Let’s put everything together; slice up the turkey and serve in the warm flatbreads. Top with cucumber, tomato, red onion, pickles and parsley, and add the yoghurt-tahini sauce.
middle eastern turkey shawarma hot panini flatbread sandwich

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