Turkey Shawarma with Tomato Relish and Tahini Sauce

Ingredients

• 1 teaspoon ground pepper hot
• 2 teaspoons kosher salt 
• 1 cup dill pickles sour thinly sliced
• 2 teaspoons ground coriander 
• 1 teaspoon ground cumin 
• 1 teaspoon pepper black
• 1 teaspoon pepper white
• 8 tablespoons olive oil extra virgin extra-virgin divided ()
• 2  onion cut into 1/4-inch-thick rounds
• 8  wholewheat pita breads whole
• 2.5 pounds turkey breast cutlets 
• 1 tablespoon turmeric 

Equipment

• bowl
• grill
• glass baking pan

Directions

1. Arrange turkey cutlets in 15x10x2-inch glassbaking dish.
2. Spread onion slices in 13x9x2-inch glass baking dish.
3. Mix turmeric, coarsesalt, ground coriander, ground cumin, blackpepper, white pepper, and hot paprika insmall bowl.
4. Sprinkle onion slices with 1tablespoon spice mixture, then drizzle 2tablespoons olive oil over, turning onions tocoat both sides.
5. Sprinkle remaining spicemixture over both sides of turkey cutlets,rubbing in spice mixture with fingertipsto coat.
6. Drizzle 4 tablespoons olive oil overturkey, turning cutlets to coat both sides.Cover and chill onions and turkey at least4 hours and up to 8 hours.
7. Prepare barbecue (medium-high heat).
8. Brush grill rack with oil.
9. Brush pita breadswith 2 tablespoons oil. Grill onion slicesuntil tender, about 4 minutes per side. Grillturkey cutlets until cooked through, about3 minutes per side. Grill pita breads untilgrill marks appear, about 2 minutes per side.
10. Transfer turkey cutlets and onion slices tocutting board and keep pita breads warm.Working in batches, stack several turkeyslices and cut thinly crosswise. Repeatstacking and cutting with onion slices.
11. Mixtogether turkey and onions in large bowl.
12. Place 1 pita bread on each of 8 plates.Top with turkey-onion mixture, then
13. Tomato Relish, Tahini Sauce, and eggplantand serve.
14. *Eggplant packed in a pickling brine of water,vinegar, salt, herbs, and spices; sold atMiddle Eastern markets.