- 4 turkey drumsticks
- 1/4 cup olive oil
- 3 tbsp fresh lemon juice
- 4 cloves garlic, minced
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp smoked paprika
- 1 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1 1/2 tsp kosher salt, plus more to taste
- 1 tsp black pepper
- 1/4 cup tahini whisked with 2 tbsp lemon juice, 1 small grated garlic clove and water to loosen, for serving
- fresh parsley or cilantro, chopped, for garnish
Shawarma-Spiced Roasted Turkey Drumsticks
Ingredients
Method
- Score the drumsticks two or three times through the skin down to the bone so the marinade can penetrate.
- Whisk together olive oil, lemon juice, garlic, cumin, coriander, smoked paprika, turmeric, cinnamon, cardamom, salt and pepper to build the shawarma marinade.
- Massage the marinade all over the drumsticks, cover, and refrigerate at least 4 hours, ideally overnight.
- Let the meat come to room temperature for 20-30 minutes before cooking; heat oven to 425F (or preheat a broiler).
- Sear the drumsticks under the broiler or in a hot oven-safe skillet for 6-8 minutes, turning, until the skin is deeply colored.
- Drop oven temp to 375F and continue roasting 30-40 minutes, basting with pan juices every 10-15 minutes, until internal temperature reads 175-180F.
- Rest the meat, tented with foil, for 10 minutes so the juices redistribute.
- Whisk the tahini sauce, thinning with water until pourable.
- Finish drumsticks with a drizzle of tahini sauce, fresh herbs and a squeeze of lemon.
Chef's tip
Basting with the actual pan drippings (not just oil) is what gives shawarma-style meat its deep color and crust - don't skip that step.
