Ingredients: Turkey Shawarma 6 turkey legs, or 4 chicken bottoms 1 large onion, halved and thinly sliced 2 tablespoons Pereg Shawarma Spice Oven Fries 15 Yukon gold potatoes, washed well 2 tablespoons oil salt, to taste Israeli Salad cucumbers tomatoes granulated garlic powder salt black pepper Lemony Red Cabbage shredded red cabbage freshly squeezed lemon juice salt, to taste Techina Chummus Pita or Laffa Prepare the Turkey Shawarma Preheat oven to 400 degrees Fahrenheit. Place half of the sliced onion into a baking pan. Top with the turkey legs. Put the remaining onions over the turkey. Shake on the shawarma seasoning. Cover tightly and bake for two hours. Uncover and remove the skin. With two forks, shred the meat off the bone being careful to remove all the small bones as well. Once shredded mix well with the sauce in the pan. Add more shawarma spice if desired. Prepare the Oven Fries Preheat oven to 400 degrees Fahrenheit. Cut the potatoes into fries. Place onto a parchment lined baking sheet. Drizzle with the oil and shake on the salt. Mix to coat and bake for one hour, or more depending on your oven. Use a spatula to give the fries a gentle toss once during baking. Prepare the Simple Israeli Salad Dice as many cucumbers and tomatoes as you’d like. Season with granulated garlic powder, salt and black pepper. Prepare the Lemony Red Cabbage Mix shredded red cabbage with freshly squeezed lemon juice. Add salt, to taste. Assemble Add any components, as desired, to the pitas or laffas. Top with techina and/or chummus. Courtesy of Kosher.com
