Spicy Shawarma

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  • 1.5 kilograms turkey thigh with a bone and skin on
  • 2 teaspoons freshly ground black pepper
  • 2 tablespoons sweet paprika or smoked paprika
  • 2 teaspoons salt
  • 3 bay leaves
  • 50 milliliters olive oil
  • 2 garlic cloves
  • oven bag
  • handful of fresh chopped dill
  • handful green onion rings

Rinse the meat and dry it with a paper towel. Place it in a bowl and sprinkle all the spices on it. Add the olive oil and rub the meat with the mixture. Make sure to insert some of it under the skin. Place the meat in the oven bag, and add all the juices from the bowl. Seal the bag and refrigerate over night.

While preheating the oven to 200c, take out the bag from the fridge. Roast the turkey for 75 min or until 80c inside. Middle time carefully turn it to the other side.

When done, let it rest for 10 min and then thinly slice it. Garnish with chopped dill, green onion rings and paprika.