- 1.5 lbs turkey stew meat (dark), cut into 1-inch cubes
- 3 tbsp olive oil, divided
- 2 tsp ground cumin
- 1 1/2 tsp ground coriander
- 1 tsp smoked paprika
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 3 cloves garlic, minced
- 2 tbsp fresh lemon juice
- 1 red onion, sliced
- 1 bell pepper, sliced
- 2 tbsp pomegranate molasses
- 1/4 cup chicken stock
- fresh cilantro or parsley and toasted pine nuts, for finishing
Charred Cumin Turkey Shawarma Stew
Ingredients
Method
- Toss turkey cubes with 2 tbsp olive oil, cumin, coriander, smoked paprika, cinnamon, cardamom, garlic, lemon juice and a good pinch of salt.
- Cover and marinate at least 1 hour at room temperature or up to overnight refrigerated.
- Heat remaining oil in a wok or large skillet until just smoking.
- Sear the turkey in batches, 2-3 minutes per side, until charred on the edges; do not crowd the pan. Remove and set aside.
- Add the onion and pepper to the same pan and stir-fry over high heat until charred at the edges but still crisp, 3-4 minutes.
- Return the turkey to the pan along with pomegranate molasses and chicken stock; toss constantly for 1-2 minutes until everything is glazed and the liquid reduces to a light coating.
- Finish with fresh herbs and toasted pine nuts.
- Serve immediately over rice or with warm pita.
Chef's tip
Get the pan or wok properly smoking hot before the meat goes in - that initial char is where the shawarma flavor really comes from, not just the spices.
