Shawarma Turkey Breast with Pistachio and Honey Carrot Salad

For the spice blend:

For the turkey breast:

For pistachio and honey carrot salad:

For the yogurt and tahini sauce:

To accompany:

For the turkey breast:

Mix the spices.
Butterfly the turkey breast to spread it open.
Coat the turkey breast with the spice blend. Add oil and lemon juice. Marinate in the refrigerator for 60 minutes or up to 24 hours.
Preheat the BBQ at medium high heat.
On an oiled grid of the BBQ, cook the turkey breast over direct heat at a temperature of 400 F (200 C) for 15 minutes. Turn halfway through cooking. Finish cooking over indirect heat for 5 minutes. It is important to check the internal temperature of the turkey, which must reach 165 F (74 C).
Cut the turkey breast into ½ inch slices.

For the carrot salad:

Using a peeler, make long ribbons of carrots.
Prepare the dressing by diluting the honey in the lemon juice. Add olive oil and emulsify with a whisk. Incorporate in the carrots.
Top with pistachios.

For the yogurt and tahini sauce:

Mix all the ingredients together.
Place the sauce in a dip bowl and serve with pita bread, lettuce, fresh mint leaves, the pistachio and honey carrot salad and the grilled turkey.