You ever find yourself in a turkey rut? Like, Shawarma-Spiced Roast Turkey Breast just sounds way better than another boring weeknight chicken breast, right? I remember one evening, staring into my fridge, determined not to make the same bland meal for the thousandth time.
That’s when I landed on this winner of a recipe and, honestly, it’s a game-changer. It turns everyday turkey into something crave-worthy. Plus, if you serve it with something like these homemade roasted Brussels sprouts with garlic and parmesan, you’ll look like a five-star restaurant chef without even trying.
Shawarma-Spiced Roast Turkey Breast Recipe
Shawarma Recipe Overview
Let’s be real. I’m not about to stack meat on a rotisserie in my kitchen. Shawarma purists, don’t yell at me! I just figured, why not bring those killer flavors to turkey? This Shawarma-Spiced Roast Turkey Breast packs all the beloved spices—paprika, cumin, warm cinnamon, a bit of garlic. There’s this tang from lemon and yogurt that’s honestly… wow. When you roast it, that spice rub makes a crust that’s just unreal.
It’s perfect if you’re bored with your usual turkey approach, or if you want something lighter than red meat. Seriously, it’s my favorite way to turn turkey into something special for friends (or when I’m just feeling fancy myself). I’ve made this for weeknight dinners and even Friendsgiving—it totally holds its own as a main event.
I’ve heard from a friend, “This was just as good as the shawarma shop downtown.” Trust me, it’s easy. You don’t need expert skills, just the guts to shake things up!
Shawarma-Spiced Roast Turkey Breast Recipe
Key Ingredients for Shawarma
So, here’s what really makes this dish work. The spices. You want a mix of earthy and warm—think paprika, cumin, coriander, a bit of turmeric for color, and a smidge of cinnamon or allspice because you deserve a layer of mystery. Throw in garlic powder, onion powder, and salt and pepper too.
The trick (don’t skip this): a touch of fresh lemon juice plus some plain yogurt. That yogurt marinade is the secret sauce, getting the turkey breast all juicy and amazing. Of course, you’ll need turkey breast. I usually get a boneless half breast for this, but turkey tenderloins work too if the market’s out again.
Other good things? Olive oil so everything sticks and roasts up golden, and—if you feel spicy—a sprinkle of cayenne pepper. Not necessary, but why not live a little? I once forgot the yogurt and, let’s be honest, it wasn’t the same. So please, don’t skip it!
“I tried this recipe for a family dinner and everyone asked for seconds. Never thought turkey could taste this bold at home. It’s now a staple in our house.”
Shawarma-Spiced Roast Turkey Breast Recipe
Cooking Methods and Techniques
No fancy gear required, promise. I tested a bunch of ways and, honestly, a plain roasting pan works. First, I slap that yogurt-spice mixture all over the turkey and let it hang in the fridge—minimum hour, overnight is pro level (more flavor, for real). You can even use a Ziploc bag if you hate washing dishes as much as I do.
Preheat the oven, roast on a baking rack if you have it (it helps with even cooking), and that’s basically it. About halfway, I like to baste it with any pan juices. If you don’t, it’s fine, but it’s a little extra love.
One time I put the turkey straight on a baking sheet, no rack—still tasted fab, just didn’t crisp as much. Slicing against the grain when it’s done keeps it tender and juicy. You don’t have to be perfect. Mine was a little uneven once and nobody noticed.
Shawarma-Spiced Roast Turkey Breast Recipe
Nutritional Information
Time for honesty hour. Turkey breast is pretty lean, great if you’re keeping things on the lighter side. You’re getting solid protein—around 25 grams per serving, give or take depending on how much you pile on your plate. The yogurt marinade adds some calcium, but we’re not talking cheesy pasta level.
Calories? Usually this stays under 300 for a generous portion, since the olive oil is minimal and there’s not a ton of added fat. Compared to most beef shawarma, it’s lighter on the cholesterol too. Plus, all those spices? Besides tasting good, they pack a punch of antioxidants (they count, right?).
Myself, I feel a lot better after this turkey meal than, say, after a platter of fried chicken sandwiches. You’ll get full but not heavy. I’ve served leftovers for lunch with salad, just saying. You won’t regret making extra.
Shawarma-Spiced Roast Turkey Breast Recipe
Serving Suggestions and Pairings
Let’s talk how to serve this show-off turkey. Honestly, pick your adventure. Here’s what I go for:
- Slice it up and stuff in warm pita bread with a dollop of Greek yogurt, some chopped cucumbers, and a handful of cilantro (trust me).
- Serve with fluffy rice and a salad for a super satisfying plate. This is my “meal prep for the week” move.
- For the “feels extra fancy” crowd, pair it with homemade roasted Brussels sprouts with garlic and parmesan (they’re so easy) or go for a big bowl of homemade roasted tomato soup on the side.
- If you want to mix it up, leftover slices taste surprisingly good cold in a wrap or salad. I actually prefer it that way sometimes.
Shawarma-Spiced Roast Turkey Breast Recipe
Get creative. The first time I made this, I tried it with smoky fish tacos with roasted apple and pear salsa leftovers and it… well, didn’t make total sense, but dinner was fun.
So, next time you crave a weeknight dinner hit, this is your move. Curious about seeing it in action? Check out the Shawarma-Spiced Roast Turkey Breast | Food Wishes video for real-life step-by-step visuals. There’s also a killer version of the Shawarma-Spiced Roast Turkey on Food Wishes Video Recipes, in case you want even more tips and legit inspiration. Try it—and let me know what you think. I bet you’ll make it more than once!
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Shawarma-Spiced Roast Turkey Breast
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Total Time: 90 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Middle Eastern
- Diet: Protein-rich, Low-carb
Description
A flavorful twist on turkey, infused with shawarma spices and a yogurt marinade for a juicy and delicious roast.
Ingredients
- 1 boneless turkey breast (or turkey tenderloins)
- 2 tablespoons olive oil
- 1 tablespoon paprika
- 1 tablespoon cumin
- 1 teaspoon coriander
- 1 teaspoon turmeric
- 1 teaspoon cinnamon
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- Salt and pepper, to taste
- Juice of 1 fresh lemon
- 1/2 cup plain yogurt
- Optional: Cayenne pepper, to taste
Instructions
- Mix yogurt, olive oil, spices, salt, pepper, lemon juice, and cayenne (if using) in a bowl to create the marinade.
- Coat the turkey breast in the yogurt-spice mixture and refrigerate for at least 1 hour or overnight for best flavor.
- Preheat the oven to 375°F (190°C).
- Place the turkey breast on a roasting pan (or baking sheet) and roast for about 25-30 minutes, or until the internal temperature reaches 165°F (74°C).
- Baste the turkey with pan juices halfway through cooking for added moisture.
- Let it rest for 10 minutes before slicing against the grain.
Notes
The yogurt marinade is key for juiciness and flavor. Serve with pita, rice, or roasted vegetables for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 90mg
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