Using a Weber Cold Cleaning Brush, brush the grill grates clean.
Prepare the grill for two-zone cooking over medium-high heat (425–475°F), creating direct and indirect heat zones.
In a small bowl, combine the cumin, smoked paprika, cardamom, cinnamon, nutmeg, allspice, coriander, garlic powder, onion powder, salt, and pepper.
Place the turkey strips in a large bowl. Add the Greek yogurt, lemon juice, olive oil, and seasoning mixture, then toss until evenly coated. Weave the strips back and forth onto bamboo or metal skewers, leaving about 1 inch open at the top and bottom. Set aside while preparing the tomatoes and feta.
In a grill-safe pan or baking dish, combine the tomatoes, onion, oregano, garlic, feta, and olive oil. Season lightly with salt and pepper.
In a medium bowl, combine all tzatziki ingredients. Refrigerate until ready to serve.
Grilling
Place the turkey skewers over indirect heat and cook for 10 minutes, flipping once.
At the same time, place the tomato and feta pan over direct heat. Cook for 10 minutes, stirring a few times.
While the turkey and tomatoes cook, prepare the rice pilaf according to the package directions, using a side burner if available.
After 10 minutes, move the turkey skewers over direct heat and cook for 2–3 minutes per side. Move the tomato and feta pan to indirect heat to continue cooking.
When the turkey reaches an internal temperature of 165°F, remove the skewers from the grill and let them rest. Remove the tomato and feta pan from the grill.
If desired, grill the pita flatbread briefly until warm and lightly toasted.
Finishing
Serve the turkey shawarma skewers over rice pilaf. Top with tzatziki and serve with the roasted tomatoes, feta, and warm pita.
Recipe Tips
Substitute boneless, skinless chicken thighs for the turkey breast, if desired.
